Kabocha Squash Risotto with Sage and Pine Nuts

• Ingredients
• categorized
• original

• Produce
• 2 1/2- to 3-pound kabocha or butternut squash, peeled, seeded, cut into 1/2-inch cubes (about 6 generous cups) (1)
• Onions, chopped (about 3 cups) (2)
• Pine nuts, toasted (3/4 cup)
• Sage, fresh (1 tablespoon)

• Canned Goods
• Vegetable broth, good-quality canned (3 1/2 cups)

• Condiments
• Sherry wine vinegar (1 tablespoon)

• Cooking & Baking
• Olive oil (4 tablespoons)
• Sea salt (1)

• Pasta & Grains
• Arborio rice or medium-grain rice (1 1/2 cups)

• Dairy
• Parmesan cheese (1)

• Beer, Wine & Liquor
• Sherry or marsala, medium dry (1/4 cup)

• Other
• 4 ounces crisply cooked coarsely crumbled thinly sliced pancetta (optional)