Weight Watchers Ww Roasted Squash Risotto

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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.

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Steps

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Place the squash on a tray and spray with the oil.

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Strip the leaves from the rosemary and finely chop.

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Sprinkle over the squash and roast at 200 deg c for 20 minutes.

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Heat a heavy based pan and spray with oil.

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Saute the onion until soft.

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Add the rice and coat with the onion mix.

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Add a ladleful of stock and stir until it is absorbed.

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Repeat this process until all the stock is used.

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Stir the garlic , cheese , vinegar and roasted squash and serve.

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Ingredients

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