Creamy Butternut Squash Risotto by Pressure Luck Cooking

– 1 tbsp of vegetable oil
– 2 tbsp of salted butter, melted
– 1 medium yellow onion, chopped
– 1 tbsp of crushed garlic
– 4 cups of butternut squash, peeled and largely diced with any seeds and stringy-strands removed
– 2 cups of Arborio rice? (make sure you use Arborio rice for a risotto)
– 4.5 cups of turkey (or chicken, or vegetable) broth
– 1/2 cup of a dry white wine (white cooking wine is fine too)
– 8 oz package of Baby Bella mushrooms, sliced
– 1 tsp of seasoned salt (you can add another tsp if you want it a little more salty)
– 1/4 tsp of white pepper
– 1/2 tsp of black pepper
– 1/4 tsp nutmeg
– 1/4 tsp of Italian seasoning
– 1/4 tsp of dried parsley
– 5 oz bag of baby spinach
– 1/2 cup of grated Parmesan cheese