Weight Watchers (Ww) Roasted Squash Risotto

• 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

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.

butternut squash, rosemary, red onion, risotto rice, vegetable stock, garlic, extra light cream cheese, balsamic vinegar, cooking spray

Taken from www.food.com/recipe/weight-watchers-ww-roasted-squash-risotto-314345 (may not work)