Butternut Squash Risotto
Recipe from American Brasserie by Gale Gand and Rick Tramonto

Ingredients
2  Garlic cloves, minced 
1/2 tsp.  Cinnamon 
1 Medium  Butternut squash, peeled, halved, seeded, and cut into 1/2 cubes 
2  Plum tomatoes, diced 
4 Cups  Chicken stock (or vegetable stock or water) 
1 Medium  Onion, chopped 
  Kosher salt and black pepper 
3/4 Cup  Arborio rice 
2 Tbsp.  Cold heavy cream 
2 Tbsp.  Cold unsalted butter, cut into pieces 
2 tsps.  Olive oil 
1 Tbsp.  Chopped fresh basil 
Pinch  Tumeric 
1/2 to 1 tsp.  Light brown sugar 

Directions

  1. In a large pot of salted water, cook the squash until fork tender (12-15 minutes).
    Drain and set aside.
  2. Whisk the cream until it forms stiff peaks. Cover and refrigerate.
  3. Bring stock to simmer and keep until needed.
  4. Heat the oil in a heavy-bottomed saucepan over medium-high heat.
  5. Add the onion and garlic and cook until the onion is translucent (about 8 minutes).
  6. Add the rice and stir until coated with oil.
  7. Add the stock one ladlefull at a time, stir and wait until it is mostly absorbed before adding more.
    Repeat for ~25-30 minutes until there is no more stock.
  8. Stir in the tumeric, cinnamon, and sugar.
  9. Stir in the squash and tomatoes.
  10. Gently stir in the cheese, butter, cream, and basil and heat through.
  11. Add salt and pepper to taste.