Roasted Butternut Squash Risotto with Candied Pecans

Ingredients

• 2 Tablespoons olive oil
• 1/2 cup white wine
• 1/8 teaspoon cinnamon
• pomegranate seeds (optional)
• 1 cup Arborio rice
• 1 Tablespoon butter 
• 3 cups butternut squash (peeled, diced into 1/2" cubes and roasted)
• 4 med shallots (peeled and sliced)
• 1 small clove garlic (peeled and minced)
• 4 cups hot chicken broth (preferably homemade, my recipe linked above)
• 1/2 cup parmesan cheese (finely grated (sometimes I use Gruyere))
• 1/3 cup candies pecans (recipe above or use store bought)
• chives (chopped for garnish)