Low-Fat Parsnip And Butternut Squash Risotto with Herbs

Ingredients

• 2 tb Grated Parmesan cheese
• 2 tb Mixed herbs see pantry note
• 1 tb olive oil
• 2 c Arborio rice unwashed
• 1/2 c Dry white wine
• 1/2 c Onion finely chopped
• 6 c Vegetable broth heated
• 1 c butternut squash Shredded
• Salt and black pepper
• 4 oz Parsnips trimmed, peeled