*Fresh or canned low-sodium UNROLL PANCETTA, CHOP INTO 1/4-INCH PIECES and place in a skillet with olive oil. Place skillet over medium heat and cook 2 minutes. Add onion and garlic and cook, stirring occasionally, 2 minutes.
Add lentils, risotto and broth. Turn heat to low, cover and simmer until broth is absorbed, about 30 minutes. Remove from heat, scrape contents of the skillet into a work bowl and add sage, salt and pepper.Servings: 8