Spring Risotto

From Cooking Light magazine, April 2011, page 184

I am very pleased with how this risotto turned out.  I think it may have been a bit undercooked (I'm not a risotto expert by any means) but it tasted great.  Next time I'll probably put in more onion.

Creamy, filling but still light.

8 weight watchers points (calculated from published nutrition info). I'm not sure if the nutrition info is per serving or for the whole amount made, but I'm assuming that it is per serving.