Mushroom and Fall Squash Barley Risotto

Name: Mushroom and Fall Squash Barley Risotto
Ingredients: 5 tablespoons unsalted butter; 12 ounces acorn squash, peeled, seeded and diced; 2 tablespoons grapeseed or canola oil; 1/2 cup finely chopped shallots; 1 1/2 cups pearl barley; Salt and freshly ground pepper; 1/4 cup dry white wine; 3/4 pound baby bella mushrooms, sliced 1/8 inch thick; 4 cups chicken stock or canned low-sodium chicken broth; 2 tablespoons chopped fresh parsley; 1 tablespoon chopped fresh sage; 3/4 cup finely grated parmigiano-reggiano