Alfred's Winter-Squash Risotto

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Martha Stewart
Nutrition per serving    (USDA % daily values)


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Ingredients for 6 servings

20 large cloves garlic, unpeeled, preferably fresh heads that are firm and have no sprouts

1 tablespoon extra-virgin olive oil

Coarse salt and freshly ground white pepper

8 tablespoons (1 stick) unsalted butter, room temperature

4 tablespoons Roasted-Garlic Puree

2 teaspoons finely chopped chervil

1 teaspoon finely chopped marjoram

1/2 teaspoon ground cinnamon

1/4 teaspoon ground ginger

3 tablespoons unsalted butter

1 large (2 pounds) butternut squash, peeled, seeded, and cut into 3/4-inch pieces

2 teaspoons light-brown sugar

2 quarts Homemade Chicken Stock Homemade Chicken Stock, or low-sodium canned

2 tablespoons extra-virgin olive oil

2 ounces slab bacon, preferably maple-smoked, cut into 1/2-inch dice

1 cup minced shallots or onions

1 pound Italian rice, preferably Vialone Nano or Arborio

1 teaspoon chopped fresh sage

1/4 teaspoon fresh thyme leaves

1/2 cup dry white wine

2 tablespoons chopped fresh flat-leaf parsley

20 large cloves garlic unpeeled preferably fresh heads that are firm and have no sprouts

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