Butternut Squash Risotto with Pancetta and Fresh Sage

Serves 6

Use these ingredients as directed in the recipe for Basic Risotto

Cooking liquid:
- chicken broth

1 cup chopped yellow onion
2 cloves garlic, minced

- Roasted Butternut Squash
2 oz. thinly sliced pancetta, cooked crisp and crumbled
1 cup grated Kowalski's Parmesan Cheese
1 tbsp. thinly sliced fresh sage

Cook the pancetta first and reserve drippings. Add Kowalski's Extra Virgin Olive Oil, if needed, to make 1 ½ tbsp. of fat in which to cook the rice and aromatics.