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For creamy risotto without any stirring, try our version – baked in the oven instead of cooked on the stovetop. McCormick® everyday spices like oregano, basil and crushed rosemary add Italian-inspired flavor to butternut squash and Arborio rice. Stir in Parmesan cheese for one final touch of richness before serving. Buon appetito!
Preheat oven to 425°F. Melt butter in large ovenproof saucepan or Dutch oven on medium-heat. Add squash and onion; cook and stir 5 minutes or 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.