Roasted Butternut Squash Risotto with Sugared Walnuts

• coarsely chopped walnuts0.5 cup
• butter, melted↗1 tablespoon
• brown sugar↗1 teaspoon
• freshly ground black pepper0.125 teaspoon
• (1/2-inch) cubed peeled butternut squash2 cup
• olive oil↗1 tablespoon
• minced fresh garlic2 teaspoon
• fat-free, lower-sodium chicken broth4 cup
• water↗0.5 cup
• pancetta, finely chopped (I used bacon)↗0.25 cup
• finely chopped onion1 cup
• uncooked Arborio rice↗1.25 cup
• chardonnay↗0.5 cup
• finely chopped fresh lemon thyme or 1 1/2 tablespoons thyme plus 1/2 teaspoon grated lemon rind2 tablespoon
• salt↗0.25 teaspoon
• freshly ground black pepper0.25 teaspoon
• shaved Parmigiano-Reggiano cheese0.25 cup

Step-by-step instructions

1. 1

   Preheat oven to 400°.

2. 2

   Arrange nuts in a single layer on a jelly-roll pan. Bake at 400° for 5 minutes or until toasted, stirring twice. Place nuts in a bowl. Drizzle butter over warm nuts; sprinkle with sugar and 1/8 teaspoon pepper. Toss well to coat.

3. 3

   Combine squash and 1 tablespoon oil, tossing to coat. Arrange squash in a single layer on jelly-roll pan. Bake at 400° for 15 minutes or until squash is just tender. Remove from pan; stir in garlic. Set aside.

4. 4

   Bring broth and 1/2 cup water to a simmer in a saucepan (do not boil). Keep warm over low heat.

5. 5

   Heat a large saucepan over medium heat. Add pancetta to saucepan; cook 5 minutes or until browned, stirring frequently. Add onion; cook 3 minutes or until tender, stirring occasionally. Add rice; cook 2 minutes, stirring constantly. Add wine; cook 1 minute or until liquid is nearly absorbed, stirring constantly. Add broth mixture, 1/2 cup at a time, stirring constantly until each portion of broth is absorbed before adding the next (about 20 minutes total). Stir in squash, thyme, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Top with cheese and nuts.