Baked Butternut Squash Risotto | Club House

Ingredients

• 2 tbsp (30 ml) butter
• 2 cups (500 ml) peeled and diced butternut squash
• 1 small onion, finely chopped
• 2 1/2 cups (625 ml) chicken stock
• 1 cup (250 ml) Arborio rice
• 1 tsp (5 ml) oregano leaves (club house)
• 1/2 tsp (2 ml) basil leaves (club house)
• 1/2 tsp (2 ml) rosemary leaves (club house) crushed
• 2 tbsp (30 ml) grated Parmesan cheese