INGREDIENTS
2 tbsp
butter
1 tbsp
olive oil
8 oz
cremini mushrooms ( diced)
2
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