Butternut & Boursin risotto

So far so good !

We're 3 days into our veggie week and we've all been pleasantly surprised I think. No one has commented on the lack of meat and I've also managed to serve up alternatives to cheese sandwiches every day. I'm not saying this is going to be a permanent thing, but I think veggie food will be featuring much more on our weekly meal plans from now on.

So far this week I've cooked my old favourite butternut squash and boursin risotto. It's an old Weight Watchers recipe which doesn't taste in the least bit diet-y ! Both children will eat it quite happily although son no2 can't say "butternut squash" so it's know as "bosh risotto" here.

I've also done a simple roasted vegetable pasta with pesto and mozzarella cheese and tonight was ultimate comfort food. A cheese, potato and onion pie with baked beans.

BUTTERNUT AND BOURSIN RISOTTO
Serves 3 generously

1tbsp olive oil
1 onion chopped
2 cloves garlic crushed
200g risotto rice
1 medium butternut squash peeled and chopped
1 glass white wine
vegetable stock - about 1 litre
75g soft garlic and herb cheese

Heat the oil and fry the onion and garlic until soft
Add the rice and stir to coat with the oil
Add the wine and reduce
Stir through the squash
Start ladling in the hot stock bit by bit allowing each amount to be absorbed
When the rice is tender stir through the cheese, put a lid on the pan and let it rest for a few minutes.