Butternut Squash Risotto

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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 and freshly ground black pepper

Butter-flavored nonstick cooking spray

Chopped fresh parsley leaves, for garnish

Special equipment: 6 Champagne glasses