Red Risotto With Butternut Squash

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4 cups vegetable stock

1 Tbs. olive oil

1/2 cup plus 2 Tbs. dry red wine

3 shallots, finely chopped

1 clove garlic, minced

1 medium beet, peeled and diced

1 cup diced, peeled butternut squash

1 tsp. chopped fresh thyme

1/2 tsp. cumin seeds, toasted and ground

1 cup Arborio rice

1/2 cup cashew cream (1/4 cup cashews blended with 6 Tbs. water)

Salt and freshly ground black pepper to taste

1 cup cooked flageolet or cannellini beans

2 tsp. truffle oil (optional)

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