Mushroom and Roasted Butternut Squash Risotto

INGREDIENTS

2 cups

(3/4-inch) cubed peeled butternut squash

3 tbsp

extra-virgin olive oil, divided

Cooking spray

1 cup

boiling water

1/2 oz

dried porcini mushrooms

1 12 ounce package

sliced button mushrooms

1/2 cup

chopped shallots

garlic cloves, minced

1 cup

uncooked Arborio rice or other medium-grain rice

1/3 cup

Madeira wine or dry sherry

2 1/2 cups

unsalted chicken stock (such as Swanson)

1 1/2 oz

pecorino Romano cheese, grated (about 1/3 cup)

1/2 tsp

salt

1/8 tsp

black pepper