Butternut Squash Risotto | Schnucks

Ingredients

• 1 butternut squash, peeled, seeded and cut into 1/2" pieces
• 32 oz. vegetable or chicken broth
• 3/4 cup Pinot Grigio wine
• 1 tbsp. extra-virgin olive oil
• 1 1/2 cups Schnucks Arborio rice
• 1/4 tsp. salt
• 1/4 tsp. ground white pepper
• 1/2 cup Parmigiano-Reggiano cheese, grated
• 1/4 cup fresh Italian flat-leaf parsley leaves, chopped
• 4 slices Schnucks hardwood smoked bacon, optional
• 2 cups water