Weight Watchers (Ww) Roasted Squash Risotto

Total Time
40mins
Prep 15 mins
Cook 25 mins

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 Nutrition

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.