In a large pot equipped with a tight-fitting lid, melt butter with oil over med heat. Add shallots and squash with salt and pepper. Cook 4 min. Add garlic and cook 1 min more. Add rice, stirring to combine, then wine and cook 1 min more. Add broth, bring to a simmer, reduce heat to low and cover pot, cooking 45 min. Meanwhile, briefly sauté mushrooms in olive oil with a pinch of salt and pepper, approx. 2 min, then add to pot with herbs, nuts and cranberries. Cover and continue cooking until rice is al dente and just beginning to burst, approx. 10 min more. Taste and adjust seasonings. Serve over arugula, topped with crumbled cheese, if desired.