Heat olive oil in large saucepan.
Add onion and butternut squash. Cover with lid and cook for 5-7 minutes, until soft.
Add mushrooms and 1/2 cup vegetable broth. Stir and cook for another 5 minutes.
Add in arborio rice and make sure pan is evenly covered. Let sit for a couple of minutes until you hear snapping noises.
Stir in a 1/2 cup vegetable broth. Let cook for about 6-8 minutes, until all broth has absorbed (stirring every minute or so).
Repeat 6 more times until the last 3 cups of broth are absorbed
Stir in nutritional yeast, onion powder, garlic powder and salt.
Top with parmesan and serve immediately!
