Baked Butternut Squash Risotto Recipe

Ingredients For Baked Butternut Squash Risotto Recipe

• 2 tablespoon Butter
• 1 tablespoon Olive oil
• 8 ounce Cremini mushrooms diced
• 2 Shallots minced
• 2 Cloves garlic minced
• 1.5 cup Arborio rice
• 5 cup Warmed chicken stock divided
• 4 cup Butternut squash, peeled and chopped
• 1 teaspoon Chicken bouillon
• 1 teaspoon Salt
• 0.5 teaspoon Dried oregano
• 0.5 teaspoon Pepper
• 0.25 teaspoon Dried thyme
• 0.5 cup Parmesan cheese freshly grated
• 0.5 cup Pepper jack cheese freshly grated
• 0.25 cup Heavy cream
• 1 cup Petite frozen peas thawed
• 0.25 cup Pine nuts
• Parmesan cheese freshly grated
• Fresh parsley