Butternut Squash Farro Risotto

Ingredients

• 4 tsp of olive oil
• 2 lbs of butternut squash, 1-inch dice
• 8 tsp of olive oil
• 8 oz of onions, ¼-inch diced
• 32 oz of farro
• 8 cups of vegetable broth
• 1⁄3 cup of olive oil
• 32 oz of cremini mushrooms, sliced
• 8 tsp of minced garlic
• 8 cups of green peas, frozen
• 8 cups of vegetable broth
• 2 tsp of kosher salt
• 1 cup of chopped parsley, for garnish
• 1⁄3 cup of grated Parmesan cheese, for garnish
• 2 tsp of smoked paprika, for garnish