Weight Watchers (Ww) Roasted Squash Risotto

This came from the UK version of weight watchers magazine. Its thick and creamy and satisfyingly filling. It works out at 3 points per portion (based on the British system) Adding roasted garlic (if you have any) really enhances this dish and adds to the richness of it.

• Ready In: 40 mins
• Serves: 4

Ingredients

• 400  g  butternut squash, cubed
• 2  sprigs fresh rosemary
• 1  red onion, finely diced
• 200  g risotto rice
• 700  ml  vegetable stock
• 2  crushed garlic cloves
• 2  tablespoons  extra light cream cheese
• 1  tablespoon  balsamic vinegar
•  cooking spray

Directions

1. Place the squash on a tray and spray with the oil. Strip the leaves from the Rosemary and finely chop. Sprinkle over the squash and roast at 200 deg C for 20 minutes.
2. Heat a heavy based pan and spray with oil. saute the onion until soft.
3. add the rice and coat with the onion mix. Add a ladleful of stock and stir until it is absorbed. repeat this process until all the stock is used.
4. Stir the garlic, cheese, vinegar and roasted squash and serve.