SPONSORED: Risotto with Butternut Squash and Mushrooms

Ingredients

• 2 ½ cups butternut squash, peeled, seeded and cut into ¾-inch cubes
• 8 ounces crimini mushrooms, quartered
• 5 tablespoons olive oil, divided
• 1 tsp kosher salt, divided
• ½ tsp freshly ground black pepper, divided
• 32 ounces Pacific organic free range chicken broth (1 container)
• 1 tbsp unsalted butter
• ½ large onion, diced
• 2 cloves garlic, minced
• 8 ounces arborio rice (about 1 cup)
• 1 cup freshly grated Parmesan cheese, plus more for topping
• 1 tbsp roughly chopped parsley leaves

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