Baked Butternut Squash Risotto with Pine Nuts

INGREDIENTS

2 tbsp

butter

1 tbsp

olive oil

8 oz

cremini mushrooms ( diced)

shallots (minced)

2 cloves

garlic (minced)

1 1/2 cups

Arborio rice

5 cups

warmed chicken stock (divided)

4 cups

butternut squash ((1/2-1” pieces), peeled and chopped )

1 tsp

chicken bouillon

1 tsp

salt

1/2 tsp

dried oregano

1/2 tsp

pepper

1/4 tsp

dried thyme

1/2 cup

Parmesan cheese (freshly grated )

1/2 cup

Pepper Jack cheese (freshly grated )

1/4 cup

heavy cream ((optional))

1 cup

petite frozen peas (thawed)

1/4 cup

pine nuts

Parmesan cheese (freshly grated )

fresh parsley