Butternut Squash Risotto

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