Butternut Squash Risotto with Pancetta & Sage Recipe

Ingredients

• 4 cups peeled, seeded, and diced butternut squash
• 2 Tbsp. extra-virgin olive oil
• Kosher salt and black pepper to taste
• 4 cups low-sodium chicken broth
• 3 oz. pancetta, diced
• ¼ cup diced onion
• Pinch of ground cinnamon
• 1 cup dry arborio rice
• ½ cup dry white wine
• 2 Tbsp. shredded fontina cheese
• 2 Tbsp. chopped fresh parsley
• 1 Tbsp. chopped fresh sage
• 2 tsp. unsalted butter
• Balsalmic vinegar