Roasted Butternut Squash Risotto with Mushrooms

Ingredients

• 3-4 cups Chicken or Vegetable Stock
• ¼ cup Chives, minced
• 1 Shallot, minced
• 2 Tbsp SOOC Butternut Squash Seed Oil
• 2 cups Mushrooms, diced
• 2 cups Butternut Squash, cubed
• 1 cup Arborio or Carnaroli Rice
• ½ cup White Wine
• ½ tsp SOOC Hawaiian Black Lava Sea Salt
• ½ tsp fresh grated Pepper
• 2 Tbsp Unsalted Butter
• ⅓ cup grated Parmesan Cheese
• SOOC Black Currant Balsamic