Risotto with Butternut Squash, Pancetta, and Jack Cheese
INGREDIENTS
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1 1/2 pounds butternut squash, peeled, seeded, and cut into 1/2-inch cubes (about 3 1/2 cups)
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Cooking spray
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2 cups fat-free, less-sodium chicken broth
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1 1/3 cups water
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2 tablespoons Madeira wine or sweet Marsala
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1 tablespoon minced fresh tarragon
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4 ounces chopped pancetta
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1 cup finely chopped onion
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1 teaspoon olive oil
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2 garlic cloves, minced
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3/4 cup uncooked Arborio rice or other short-grain rice
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2/3 cup (about 2 1/2 ounces) 1/2-inch-cubed Monterey Jack cheese
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1/2 teaspoon salt
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1/4 teaspoon freshly ground black pepper
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2 tablespoons pine nuts, toasted
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Fresh tarragon sprigs (optional)
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