INGREDIENTS
1 cup
arborio rice
1 lb
butternut squash (peeled and diced into 1/2-inch chunks)
10 oz
mushrooms (sliced)
3 cups
vegetable broth
5
garlic cloves
2 tbsp
olive oil
2 tbsp
butter
1/2 tsp
salt
1/4 tsp
pepper
asiago cheese (finely grated, for garnish)