INGREDIENTS
2 cups
Butternut squash
1 12 ounce package
Button mushrooms
4
Garlic cloves
1/2 oz
Porcini mushrooms, dried
1/2 cup
Shallots
2 1/2 cups
Chicken stock, unsalted
1 cup
Arborio rice or other medium-grain rice
1/8 tsp
Black pepper
1/2 tsp
Salt
1
Cooking spray
3 tbsp
Olive oil, extra-virgin
1 1/2 oz
Pecorino romano cheese, grated
1/3 cup
Madeira wine or dry sherry
1 cup
Water