Butternut Squash and Basil Risotto (Serves 1)

Basil, fresh 2 tbsp chopped

15g Cream Cheese low fat

28g Cheese, Parmesan, grated) 1 clove garlic chopped

1 tbsp onions chopped

1 spring Onions, spring or scallions, chopped

50g Risotto Rice 100g Butternut squash diced

29g white wine, 100ml Vegetable Stock

Method: Roast the squash in the oven until soft. Saute the onion, garlic and spring onion in a tsp of olive oil add the risotto rice, and sauté for a few minutes. Add the wine and stock and cook over a low heat until cooked. Add more liquid if needed. Finally add the rest of the ingredients to the risotto and season. Serve immediately.