Woman Special Series - 500 Calorie Diet 2 2016

Serves 4 Ready in 45 minsQ 350g pack prepared butternut squashQ 4 sprays FrylightQ 1 vegetable stock cubeQ 100g risotto riceQ 1 medium onion, slicedQ 100g speltQ 1tbsp fresh sage, choppedQ 20g Parmesan, finely gratedMethod1. Heat oven to 200 ̊C, Gas 6. Spreadthe butternut squash out on a bakingtray and spray with Frylight, season,then roast for 20 minutes, stirring thesquash occasionally.2. Pour 600ml water into a pan, addthe stock cube and bring to the boil.Next, add the rice and onion, simmerfor 10 minutes, stirring occasionally.Then, add the spelt and continue tocook for a further 12 minutes, untilthe water has been absorbed and therice and spelt are just tender. Add morewater if required.3. Just before serving, stir in the sage,Parmesan and seasoning. Dividethe risotto between four warmedserving bowls and place the roastedsquash piled on top.sQuash r iso t t o250CaloriesDinner