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Prep shallots, chives, nuts
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Melt 1 T butter in medium size pot on med/high heat. Add shallots and saute for five minutes.
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Add garlic and saute for two more minutes.
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Add rice to pot and stir for two minutes.
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Add wine. Turn down heat to medium. Simmer till wine is absorbed, stirring constantly.
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Add broth, one cup at a time allowing broth to be absorbed between additions. Stirring frequently. It should take about 35 minutes to add all four cups of broth. Stay close to your risotto the entire time. Stirring and adding broth as needed.
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When rice is creamy and most of the broth has been absorbed, turn off heat.
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Add cinnamon, parmesan, a few pinches of sea salt, and freshly ground pepper (to taste). Stir.
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Add roasted butternut squash, I like mine with browned edges.
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Add pecans and stir.
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Garnish with chives and pomegranate seeds if in season, you can used dried cranberries if preferred.