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1
Preheat oven to 350 degrees F. Melt 1 tablespoon each butter and olive oil in a 10-inch cast iron or other oven safe skillet over barely medium high heat until foaming.
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2
Add Brussels sprouts and cook until browned and tender, about 5 minutes.
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3
Season with 1/2 teaspoon salt and pepper to taste and remove to a bowl.
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4
In the same skillet, heat a tablespoon of olive oil over medium heat.
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5
Cook mushrooms and shallot until just tender and with some liquid still in the pan, about 5 minutes.
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6
Add minced garlic and cook another minute.
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7
Add rice and squash and stir, then cook for a couple minutes, until almost all liquid is evaporated.
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8
Pour stock into the skillet, raise heat, and boil for 2 minutes, then remove from heat.
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9
Cover and carefully transfer to the preheated oven (I put the skillet on a sheet pan).
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10
Bake until rice is just tender, about 40 minutes.
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11
Remove from oven, stir in reserved sprouts, cover, and bake 5 more minutes.
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12
While rice bakes, heat the balsamic vinegar in a small saucepan over medium heat with crushed garlic until it boils gently.
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13
Reduce heat and simmer gently until thickened but pourable, about 20 minutes.
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14
Store any leftover balsamic reduction at room temperature or it will harden in the fridge.
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15
Let rice bake stand, covered, for 10 minutes after removing from the oven, then stir in Parmesan and remaining 2 tablespoons butter, cut into pieces, plus salt and pepper to taste.
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16
Serve in bowls drizzled with balsamic reduction and finished with extra Parmesan, black pepper, toasted nuts, and fresh basil.
