Baked Butternut Squash Risotto

2 tablespoons butter
2 cups cubed, peeled butternut squash
1 small onion
2 1/2 cups chicken broth
1 cup Arborio rice
1 teaspoon oregano leaves
1/2 teaspoon basil
1/2 teaspoon chopped rosemary
2 tablespoons grated Parmesan cheese

Directions
Preheat oven to 425 degrees. Melt butter in large ovenproof saucepan or Dutch oven on medium-heat. Add squash and onion; cook and stir 5 minutes o until onions are tender.

Stir in broth, rice, oregano, basil and rosemary. Cover.

Bake 30 minutes or until most of the liquid is absorbed. Remove from oven. Stir in Parmesan cheese before serving.

Makes 4 servings.