Weight Watchers (Ww) Roasted Squash Risotto

Submitted by PinkCherryBlossom

"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."

 

• Ready In: 40mins
• Ingredients: 9
• Serves: 4

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.

Reviews

[janejones03]

Absolutely loved this dish. I tend to use more butternut squash than is stated. Not sure where the 3 point value came from as I worked it out as being around 8 smart points. Definately one of my favourite WW meals. Jane