- 1/4 pound thinly sliced pancetta, cut into 1/4-inch strips
- 3 tablespoons extra-virgin olive oil
- 1 butternut squash–peeled, halved, seeded and cut into 1 1/2-by-1/4-inch sticks
- 8 sage leaves
- Kosher salt and freshly ground pepper
- 5 1/2 cups chicken stock or low-sodium broth
- 4 tablespoons unsalted butter
- 1 medium onion, finely diced
- 2 1/2 cups arborio rice
- 1 cup dry white wine
- 1/2 cup freshly grated Parmesan cheese, plus more for serving
- In a large skillet, cook the pancetta over moderate heat until crisp, about 4 minutes. Using a slotted spoon, transfer the pancetta to a medium bowl. Add 1 tablespoon of the olive oil to the fat in the skillet. Add the squash and cook over moderately high heat, stirring occasionally, until tender, about 8 minutes. Add the sage, season with salt and pepper and cook until aromatic, about 1 minute longer. Transfer the squash to the bowl with the pancetta.
- In a medium saucepan, bring the stock to a simmer over moderately high heat. Reduce the heat to low and keep warm.
- In a large saucepan, melt 3 tablespoons of the butter in the remaining 2 tablespoons of oil. Add the onion and cook over moderate heat, stirring occasionally, until softened. Add the rice and cook, stirring, for 2 minutes. Add the wine and cook, stirring constantly, until absorbed. Add 1/2 cup of the hot stock and cook, stirring, until absorbed. Continue adding the stock, about 1/2 cup at a time, and stirring constantly until it is nearly absorbed before adding more. The risotto is done when the rice is just tender and the liquid is creamy, about 20 minutes.
- Stir the remaining 1 tablespoon of butter and the 1/2 cup of Parmesan into the risotto. Gently fold in the squash and pancetta. Spoon the risotto into warmed bowls, sprinkle with Parmesan and serve.