In a large skillet over medium high heat, add the butter and olive oil. Heat until the butter is frothy and starting to brown.
Saute the vegetables starting with the butternut squash, onions and sweet potato. Stir until the onions are tender, about 3-5 minutes, then add the turnip, parsnip, carrot and ginger. Saute until the sweet potato and carrots are tender, about 5-8 more minutes.
Deglaze the pan with a splash of white wine. Let the liquid evaporate off while stirring occasionally, about another 5-8 minutes.
Add the rice to the skillet and stir so that it gets coated in the oils of the skillet and is just starting to brown and pop around in the pan. Add in the sage, tarragon, and rosemary. Stir until fragrant.
Add the chicken broth, one quarter cup at a time. Let the rice absorb all the liquid before adding the next quarter cup. Continue adding chicken broth, every 3-4 minutes, until the rice is tender and not too chewy - about 15-20 minutes. Add the portobello mushrooms last and let the moisture cook off, about 10 minutes.
Reduce the heat of the skillet to medium low. Stir in the parmesan cheese and milk until the rice has absorbed the remaining liquids. Serve hot with fresh bread and enjoy!