Pumpkin and Butternut Squash Risotto

I love a risotto, they are quick and easy to make, creamy and tasty. The texture as the food moves over the taste-buds is delightful! Another recipe I saw in a diabetic cook book, which I've adapted. The squashes make a beautiful creamy nutty flavour which compliments the rice beautifully

Serves 4

1 cal spray
1 lb 2oz of cubed pumpkin or butternut squash or mix of the two
1 chopped onion
1 cloves of garlic
8 oz of risotto rice
1/4 pint of dry white wine
1.4 pints of vegetable stock
salt and pepper
4 tsp of Parmesan cheese
fresh parsley, chopped

Spray saucepan with 1 cal and saute the pumpkin and/or butternut squash for 5 to 10 minutes.
Add the chopped onion and garlic and saute for another 5 minutes
Stir in the rice and white wine
Simmer gently until the wine is absorbed
In the meantime, make up your vegetable stock and keep it warm in another saucepan
Add the stock a ladle at a time until all the stock is used and the rice is tender.
Check the taste and season if needed. Stir in the parsley and Parmesan and  serve on warmed plates.

Syn Value - about 3 per serving

The Syns come from the white wine and Parmesan cheese, it can be made without both ingredients and become Syn free. I think the added Syns are worth it for the taste though!



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