The Recipe

Roasted Butternut Squash Risotto with Sugared Walnuts

Name: Roasted Butternut Squash Risotto with Sugared Walnuts
Yield: 8 servings (serving size: about 2/3 cup risotto, 1 1/2 teaspoons cheese, and 1 tablespoon nuts)
Ingredients: 1/2 cup coarsely chopped walnuts; 1 tablespoon butter, melted; 1 teaspoon brown sugar; 1/8 teaspoon freshly ground black pepper; 2 cups (1/2-inch) cubed peeled butternut squash; 1 tablespoon olive oil; 2 teaspoons minced fresh garlic; 4 cups fat-free, lower-sodium chicken broth; 1/2 cup water; 1 ounce pancetta, finely chopped (about 1/4 cup); 1 cup finely chopped onion; 1 1/4 cups uncooked Arborio rice; 1/2 cup chardonnay; 2 tablespoons finely chopped fresh lemon thyme or 1 1/2 tablespoons thyme plus 1/2 teaspoon grated lemon rind; 1/4 teaspoon salt; 1/4 teaspoon freshly ground black pepper; 1/4 cup (1 ounce) shaved Parmigiano-Reggiano cheese

COOK TIME : a few secondsPREP TIME : a few seconds

By Cooking LightFrom Myrecipes

Roasted Butternut Squash Risotto with Sugared Walnuts

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Ingredients

DESCRIPTION

This seasonal fall rice dish featuring roasted butternut squash makes a satisfying side dish for roasted turkey, roast beef or ham, but itâ€™s hearty enough to be a main dish, too. You can make it a meatless dish by leaving out the pancetta and using vege

INGREDIENTS

1/2 cup coarsely chopped walnuts
1 tablespoon butter, melted
1 teaspoon brown sugar
1/8 teaspoon freshly ground black pepper
2 cups (1/2-inch) cubed peeled butternut squash
1 tablespoon olive oil
2 teaspoons minced fresh garlic
4 cups fat-free, lower-sodium chicken broth
1/2 cup water
1 ounce pancetta, finely chopped (about 1/4 cup)
1 cup finely chopped onion
1 1/4 cups uncooked Arborio rice
1/2 cup chardonnay
2 tablespoons finely chopped fresh lemon thyme or 1 1/2 tablespoons thyme plus 1/2 teaspoon grated lemon rind
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 cup (1 ounce) shaved Parmigiano-Reggiano cheese