In a large pot, bring salted water to a boil.
Peel, deseed, and cut butternut squash in ¼” cubes.
Cook butternut squash cubes for 10 minutes. Drain and roughly mash with a fork, season with curry powder, and set aside.
Place pan back on burner and melt butter over medium heat.
Cook shallots until translucent (and delicious smelling), about 2 minutes.
Add olive oil, wait a minute for it to heat up, then add rice and garlic, and constantly stir for 1 minute.
Add mushrooms and stir for another minute. Now is a good time to season with salt and pepper, but be careful...the stock contains salt, the cheese is salty, and the butternut squash was cooked in salt water. If you want to be safe, only season at the very end before serving.
Add one cup of stock and stir occasionally until most of the liquid is absorbed.
Then, add second cup of stock and stir occasionally until most of the liquid is absorbed.
Add mashed butternut squash, cheese, and herbs, stir, and add remaining stock.
Keep stirring, and after a total rice cooking time of about 20 minutes, the rice should be al dente and you’ll have a creamy, fantastic smelling risotto that can't wait to be served on pre-warmed dishes.
Garnish with herbs and some more cheese, if you like. Then sit back, relax, and enjoy the ride.