In a small pot, heat the veggie stock until warm and keep on simmer.

In a separate large saucepan, add 1 T olive oil or vegan butter over medium heat. Add cubed butternut squash and sauté about 3 minutes. Add 2 T water and place lid on pan. Steam for 2 minutes until butternut squash is softened throughout. (You don't want it to mush, you just want it soft, but to still hold it's shape). Once cooked, remove from pan & set aside in a small bowl.

Using same large saucepan over medium heat, add 1 T olive oil or vegan butter (I recommend butter here as mushroom soak up so much flavor). Add mushrooms and sage, and sauté 5 minutes. Remove from pan and set aside in a small bowl.

Once again, using the same large saucepan over medium heat, add 1 T olive oil. Add chopped shallots and sauté for 3 minutes until slightly toasted

Add rice. Stir for 1 minute.

Add white wine to the rice and stir until wine is absorbed.

Using a 1/2 measuring cup at a time, add the warm veggie stock to the rice. Keep broth on simmer, and keep saucepan on medium. Add a little stock, stir, bring rice back to simmer, REPEAT. (As soon as the rice simmers, add more stock). This is a good time to sip a glass of wine while stirring and simultaneously listen to a podcast. 😉 This will take 20-30 mins.

Once rice is cooked, remove from heat, add 1 T of vegan butter if using. Add vegan parmesan, and lastly add the butternut squash and mushroom sage.

Combine all and serve warm!