Butternut & Boursin Risotto

Butternut & Boursin Risotto

Serves 4 - 4.5 points per serving 1 tablespoon olive oil 4 shallots, chopped 250g (12 oz) butternet squash, diced 225g (8oz) risotto rice 150ml (1/4 point) white wine 600ml (1 pint) veg stock 100g (3 1/2 oz) low fat Boursin with garlic & herbs salt & freshly ground black pepper 1. Heat the olive oil in a large pan and cook the shallots until softened. Add the squash and rice and cook for a further 2 minutes. 2. Gradually add the wine and stock, a little at a time, and cook, stirring, until the rice has absorbed all the stock, the squash is tender and the risotto has a creamy texture. This should take about 20 minutes. Season to taste and then stif in the Boursin. 3. Stir until the Boursin has melted and serve at once.