Weight Watchers (Ww) Roasted Squash Risotto

1. 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. 2

   Heat a heavy based pan and spray with oil. saute the onion until soft.

3. 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. 4

   Stir the garlic, cheese, vinegar and roasted squash and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.