 |
|
|
|
|
|
|
|
|
 |
|
|
|
The Online Slimming Club web site has been developed to offer everything that a
local slimming club can provide and much more, but without the time, expense, the
travel and the embarrassing public weigh in.
|
|
|
|
 |
|
 |
|
|
|
|
|
|
|
Click here to take the free OnlineSlimmingClub
profile. |
|
|
|
|
|
|
|
|
|
Preparation time:
5 minutes
Cooking time:
45 minutes
Serves:
2
Calories:
300
(per serving)
Fat:
8
g (per serving)
|
|
|
|
|
|
|
 |
|
|
|
Ingredients
• 125g (4oz) Basmati rice
• One small butternut squash
• 1 tbsp olive oil
• One small leek, sliced
• Two garlic cloves, crushed
• Three sprigs thyme
• 300ml (½ pint) hot vegetable stock
Preheat the oven to 225°C/425°F/Gas Mark 7.
Halve the squash and slice the rounded part off to make two bowl shapes. Scoop out the pith and seeds with a spoon and take a thin slice off the bottom of each bowl to make them stable.
Place on a baking sheet and roast for 20 minutes until soft. Peel the remaining squash, and cut into cubes.
Heat the oil in a large pan, add the leek and garlic and cook until soft but not coloured.
Add the rice, squash cubes, half the thyme and season with salt and pepper. Cook until the all the rice is coated and has become translucent.
Add the stock, partially cover the pan and simmer gently on a low heat for 20 minutes or until the rice and squash is cooked but there is still some liquid left. Serve the risotto in the squash bowls topped with the remaining thyme and a few shavings of parmesan, if required.
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
