Heat olive oil in a large 5-quart nonstick sauté pan over medium heat. Add butternut squash, salt, and pepper. Cook for 15 minutes, stirring occasionally. Use a pan sufficiently large so that the butternut squash chunks sit in a single layer on the pan.
Add mushrooms and garlic to the pan, sautéing for a few minutes.
Add rice and vegetable stock. Mix everything together. Bring to a boil and then decrease to a simmer. Cover the pan with a lid and simmer on medium-low heat for 30 minutes. Uncover the pan and check that the rice is tender and done. Simmer with the pan uncovered for a few minutes to evaporate any excess liquid.
Add butter to the pan and stir as it melts. Serve immediately and optionally garnish with finely grated cheese.
Recipe printed from Savory Tooth at https://www.savorytooth.com/butternut-squash-risotto-mushroom/