Sandra's Butternut Squash Risotto Recipe | Sandra Lee

Ingredients

• 1 (48-ounce) can chicken broth
• 3 tablespoons olive oil
• 12 ounces frozen chopped white onions
• 1 (10-ounce) box sliced mushrooms
• 1 cup dry white wine
• 1 (14-ounce box) packaged risotto mix
• 1 pound butternut squash, peeled and sliced 1/4-inch-thick
• 1 1/2 ounces grated Parmesan
• 2 tablespoons butter
• Kosher salt
• freshly ground black pepper
• Butter-flavored nonstick cooking spray
• Chopped fresh parsley leaves, for garnish
• Special equipment: 6 Champagne glasses