One Pan Butternut Squash Risotto with Mushrooms

Ingredients

• 1 (2-lb) butternut squash, peeled, seeded, and cut into 1/4” cubes
• 1 c Arborio rice
• 3 c chicken stock
• 1 shallot, peeled and chopped (about 1/2 c)
• 3 garlic cloves, peeled and chopped
• 2 c mushrooms, chopped
• 2 Tbsp butter
• 1 Tbsp extra-virgin olive oil
• 1/4 tsp curry powder (optional)
• 1 Tbsp sage, chopped
• 1 Tbsp parsley, chopped
• 3 Tbsp (or more) grated Parmesan cheese
• 1 tsp salt and pepper, each

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