Weight Watchers (Ww) Roasted Squash Risotto - cooking recipe

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

Preparation

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.
Heat a heavy based pan and spray with oil. saute the onion until soft.
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.
Stir the garlic, cheese, vinegar and roasted squash and serve.