Weight Watchers (Ww) Roasted Squash Risotto |
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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 4 |
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This came from the UK version of weight watchers magazine. Its thick and creamy and satisfyingly filling. It works out at 3 points per portion (based on the British system) Adding roasted garlic (if you have any) really enhances this dish and adds to the richness of it. Ingredients:
400 g butternut squash, cubed |
2 sprigs fresh rosemary |
1 red onion, finely diced |
200 g risotto rice |
700 ml vegetable stock |
2 crushed garlic cloves |
2 tablespoons extra light cream cheese |
1 tablespoon balsamic vinegar |
cooking spray |
Directions:
1. Place the squash on a tray and spray with the oil. Strip the leaves from the Rosemary and finely chop. Sprinkle over the squash and roast at 200 deg C for 20 minutes.
2. Heat a heavy based pan and spray with oil. saute the onion until soft.
3. add the rice and coat with the onion mix. Add a ladleful of stock and stir until it is absorbed. repeat this process until all the stock is used.
4. Stir the garlic, cheese, vinegar and roasted squash and serve.
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