Weight Watchers Butternut Squash Risotto

Weight Watchers Butternut Squash Risotto

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Roasted Butternut Squash Risotto - delicious sweet and nutty flavour of roasted butternut squash in this comforting tasty risotto.

Creamy Cheesy Butternut Squash Risotto

Risotto is one of those recipes that always feels totally luxurious, like a real treat while often being made with minimal ingredients.

and that is certainly the case with the Roasted Butternut Squash Risotto.

This delicious Roasted Butternut Squash Risotto will not disappoint, beautiful delicate flavours of sage and thyme all finished off with parmesan cheese, make this pure comfort in a bowl.

How to Make Roasted Butternut Squash Risotto

The first part of course is roasting the butternut squash. You may wonder is it really necessary? Can I not just cook the butternut squash in the risotto, but trust me when I say roasting the squash gives it a much nicer flavour.

Once the squash is roasted, the rest is all done in one pan.

Arborio rice is the best kind of rice for a risotto, it's a shorter grain rice and a lot firmer, if you use regular rice, it will become a lot more stodgy in this kind of recipe, so I always recommend seeking out risotto rice.

Next is the base ingredients that start of the flavour to the risotto, such as real butter, onion, garlic and fresh herbs. Use dry if that's all you have, but fresh gives a much nicer flavour.

Once you have softened up the onion and garlic in goes the rice just so it gets evenly mixed and coated with the onion, garlic and herb mixture and then in goes the stock. I like to add a ladle at a time and reduce down each part before adding more. That way you always get the perfect ratio of stock.

Lastly is the main ingredient to this recipe - the roasted butternut squash. Once you add that in, this dish will transfer into a beautiful vibrant colourful meal and then all that is left is the cheese.

Perfect and delicious any night of the week.

How to Serve Roasted Butternut Squash Risotto

I enjoy a serving of this just as it is with some chopped parsley but if you want a more filling meal this is perfect served with some greens like tender stem broccoli or asparagus.

More Risotto Recipes

Love Risotto? Check out these other recipes:

• ROASTED BUTTERNUT SQUASH AND TOMATO RISOTTO
• CHICKEN, RED PEPPER AND SWEETCORN RISOTTO
• SPICY PRAWN AND VEGETABLE RISOTTO
• MUSHROOM RISOTTO
• CHICKEN, ROASTED RED PEPPER, SUN-DRIED TOMATO RISOTTO WITH CRUMBLED FETA
• FENNEL AND SWEET CIPOLLINI ONION RISOTTO
• SPICY FARRO RISOTTO

or head on over to myFull Recipe Index with over 850 delicious Slimming World and Weight Watchers recipes all fully searchable by meal type, ingredients, syn value and smart points etc

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Ingredients

• 400g (14oz) of butternut squash, cubed
• 200g (7oz) of Arborio rice, uncooked
• 2 small shallots finely chopped
• 3 cloves of garlic, crushed
• 1 litre (4 cups) of low sodium chicken or vegetable stock
• couple of sprigs of thyme
• couple of fresh sage leaves chopped
• sprinkling of paprika
• salt and pepper to season
• 60g (2oz) of fresh parmesan cheese, grated (4xHEa's)
• 1 tbs of butter (5 syns)
• freshly chopped Italian parsley
• cooking oil spray (I used olive oil)

Instructions

1. Preheat oven to 200c/fan 180c/400f or gas mark 6
2. Place cubed butternut squash on a large baking tray and sprinkle with paprika, spray with some cooking oil spray and bake in the oven until tender (approx 30 minutes)
3. When butternut squash is close to being ready you can start the risotto process.
4. Add the chicken or vegetable stock to a small saucepan and keep on a low heat.
5. Add the butter to a frying pan and sauté the onion and garlic for a few mins until tender, add in the fresh thyme and sage to infuse the flavour.
6. Stir in the Arborio rice.
7. Add 1 ladle of the stock. stir making sure you scrap all the flavouring from the bottom of the pan, as the stock reduces add another ladle of stock, and repeat the process until there is half of the stock remaining, giving a little stir every now and then to prevent any sticking to the bottom of the pan.
8. Add the roasted butternut squash and the remaining stock and when the last bit of stock has almost reduced, remove from the heat and stir in 30g of parmesan cheese.
9. Taste and season as needed
10. Serve and sprinkle each serving with the remaining parmesan.
11. Top with freshly topped parsley.
12. Enjoy

Notes

This recipe is gluten free, vegetarian, Slimming World and Weight Watchers friendly

• Slimming World – ½ HEa and 1.5 syns per serving
• WW Flex/Freestyle Smart Points - 9 per serving
• Gluten Free - use gluten free stock

if not using your healthy extra A towards the parmesan add 3.5 syns per serving

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Nutrition Information

Serving Size 1 serving
Amount Per Serving Calories 351 Total Fat 7.7g Saturated Fat 4.7g Cholesterol 31mg Sodium 654mg Carbohydrates 58.9g Fiber 3g Sugar 2.6g Protein 13.9g

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Weight Watchers Butternut Squash Risotto

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