Butternut Squash Risotto Recipe

Ingredients

• 1 medium butternut squash, peeled, seeded, and cut into 1/2-inch cubes (about 3 1/2 cups)
• Olive Oil Spray
• 2 cups chicken broth
• 1 1/3 cups water
• 1/4 cup white wine
• 1 tablespoon minced fresh tarragon
• Fresh thyme sprigs
• 4 ounces chopped pancetta (omit for vegetarian)
• 1 cup finely chopped onion
• 2 garlic cloves, minced
• 3/4 cup uncooked Arborio rice or other short-grain rice 2/3 cup
• 1/3c Goat Cheese
• Pine nuts
• Salt & pepper