It's going to be a Fabulous February....

Right it didn't get off to a great start with a six nations outing, an Irish win and then Sunday hangover munchies - but I'm back on track today AND even made it to the gym this evening! Yes you heard me right.... I did a spin class ... my first gym session in 9 weeks! I was thrilled with my efforts (and the fact that the car turned right, towards the gym upon leaving work instead of left to go home!) and burnt 370 calories in the 45 minute session.

So .... Some more yummy meals combined with a bit of exercise AND the promise to revel my weekly weight loss (or gain!).... I do believe that February is going to be a fabulous month! Watch this space!

I got home tired, weary, cold and hungry and the fab hubby had the fire lit and the dinner on..... this is what we had:

Roasted squash and rosemary risotto

Unlike the easy mushroom risotto, this is a more traditional method and takes longer because the butternut has to be roasted! I'd say it's worth the effort because I didn't have to make it :)

Serves 2

10 pp per serving

500g butternut, peeled and diced

2 garlic cloves, unpeeled

low fat cooking spray

2 fresh sprigs of rosemary

140g arborio rice

50ml white wine

700ml hot veg stock (made with 1 cube)

1 tbsp freshly grated parmesan

I served with a lovely salad, leaves, cucumber, spring onion and pepper.

1. preheat the oven to 180 degrees. Place the squash in a roasting tin with the whole garlic cloves. Mist with low fat spray and roast for 40 minutes until softened and beginning to char - turning occasionally.

2.meanwhile, heat a frying pan, mist with low fat spray and add the rosemary sprigs. stir fry for 1 minute. Add the rice and cook for 1 minute before adding the wine. Let the wine bubble and reduce before adding a ladleful of stock. Reduce the heat and let the rice absorb the stock before adding more. Continue cooking until all the stock has been used and the rice is tender, which should take at least 30 minutes. Discard the rosemary stems.

3. Stir the roasted squash in to the risotto and squeeze the softened garlic flesh from its skin, mash and add to the risotto. Serve straightaway, sprinkled with the cheese.