Best 5 Weight Watchers Ww Roasted Squash Risotto Recipes
If you're looking for a hearty and comforting dish that is also Weight Watchers-friendly, look no further than roasted squash risotto. This creamy and flavorful dish is packed with nutritious ingredients like roasted squash, arborio rice, and low-fat cheese, making it a guilt-free meal that will satisfy even the pickiest eaters.
Here are our top 5 tried and tested recipes!
CREAMY RISOTTO WITH BUTTERNUT SQUASH
So rich and creamy! A wonderful, light take on classic butternut squash risotto. Thyme sprigs give great flavor but feel free to substitute sage leaves instead. A medium-sized, 2 pound squash will yield approximately 3 1/2 cups of diced squash cubes. Peel the outside of a whole butternut squash with a sturdy vegetable peeler. Trim the ends and cut it in half lengthwise. Use an ice cream scoop or melon baller to easily scoop seeds and membrane from each half. Precut butternut squash is widely available in supermarkets and is a great shortcut for time-pressed cooks. Be sure to trim down the pieces to small, even-sized cubes or slices before roasting to allow for better browning.
Categories Lunch,Dinner
Time 40m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Preheat oven to 425°F. Coat a small rimmed baking sheet with cooking spray.
- In a medium bowl, toss squash with oil and salt; spread in a single layer on prepared baking sheet, leaving space between squash cubes. Roast, stirring halfway through, until squash is tender and lightly browned, about 20 to 25 minutes.
- Meanwhile, melt butter in a medium saucepan over medium heat; add rice. Stir constantly until orzo begins to smell toasty, about 3 minutes. Add water, broth and thyme sprigs; bring to a boil. Reduce heat to low; simmer, uncovered, stirring occasionally, until liquid is nearly absorbed, about 15 minutes.
- Remove thyme sprigs; stir in half-and-half, cheese and roasted squash. Season well with salt and pepper; serve.
- Serving size: about 3/4 cup
Nutrition Facts : Calories 213 kcal
CREAMY RISOTTO WITH BUTTERNUT SQUASH
So rich and creamy! A wonderful, light take on classic butternut squash risotto. Thyme sprigs give great flavour but feel free to substitute sage leaves instead. A medium-sized, 2 pound squash will yield approximately 3 1/2 cups of diced squash cubes. Peel the outside of a whole butternut squash with a sturdy vegetable peeler. Trim the ends and cut it in half lengthwise. Use an ice cream scoop or melon baller to easily scoop seeds and membrane from each half. Precut butternut squash is widely available in supermarkets and is a great shortcut for time-pressed cooks. Be sure to trim down the pieces to small, even-sized cubes or slices before roasting to allow for better browning.
Categories Dinner,Lunch
Time 40m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Preheat oven to 425°F. Coat a small rimmed baking sheet with cooking spray.
- In a medium bowl, toss squash with oil and salt; spread in a single layer on prepared baking sheet, leaving space between squash cubes. Roast, stirring halfway through, until squash is tender and lightly browned, about 20 to 25 minutes.
- Meanwhile, melt butter in a medium saucepan over medium heat; add rice. Stir constantly until orzo begins to smell toasty, about 3 minutes. Add water, broth and thyme sprigs; bring to a boil. Reduce heat to low; simmer, uncovered, stirring occasionally, until liquid is nearly absorbed, about 15 minutes.
- Remove thyme sprigs; stir in half-and-half, cheese and roasted squash. Season well with salt and pepper; serve.
- Serving size: about 3/4 cup
Nutrition Facts : Calories 134 kcal
CREAMY ORZO RISOTTO WITH BUTTERNUT SQUASH
So rich and creamy! A wonderful, light take on classic butternut squash risotto. Thyme sprigs give great flavour but feel free to substitute sage leaves instead.
Categories Dinner,Lunch,Appetizers
Time 40m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Preheat oven to 425°F. Coat a small rimmed baking sheet with cooking spray.
- In a medium bowl, toss squash with oil and salt; spread in a single layer on prepared baking sheet, leaving space between squash cubes. Roast, stirring halfway through, until squash is tender and lightly browned, about 20 to 25 minutes.
- Meanwhile, melt butter in a medium saucepan over medium heat; add orzo. Stir constantly until orzo begins to smell toasty, about 3 minutes. Add water, broth and thyme sprigs; bring to a boil. Reduce heat to low; simmer, uncovered, stirring occasionally, until liquid is nearly absorbed, about 15 minutes.
- Remove thyme sprigs; stir in half-and-half, cheese and roasted squash. Season well with salt and pepper; serve. Yields about 3/4 cup per serving.
Nutrition Facts : Calories 250 kcal
WEIGHT WATCHERS (WW) ROASTED SQUASH RISOTTO
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.
Provided by PinkCherryBlossom
Categories One Dish Meal
Time 40m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- 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.
WW SQUASH CASSEROLE
Make and share this Ww Squash Casserole recipe from Food.com.
Provided by GibbyLou
Categories Vegetable
Time 40m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Thickly slice squash and onion and boil in enough water to cover until tender.
- Drain, add crushed crackers, margarine, cheese, salt and pepper.
- Pour into a PAM sprayed 9x9 casserole dish.
- Bake at 350 for 30 minutes or until lightly browned.
Nutrition Facts : Calories 106.6, Fat 5, SaturatedFat 2, Cholesterol 7.9, Sodium 592.6, Carbohydrate 10.7, Fiber 2, Sugar 3.8, Protein 6.4
Tips:
- Choose the right squash. Butternut squash is a popular choice for risotto, but you can also use other types of squash, such as acorn squash, kabocha squash, or delicata squash. Look for a squash that is firm and free of blemishes.
- Roast the squash before adding it to the risotto. Roasting the squash brings out its natural sweetness and flavor. You can roast the squash in the oven or on a grill.
- Use a good quality broth. The broth is the base of the risotto, so it's important to use a good quality broth. You can use chicken broth, vegetable broth, or even a combination of the two.
- Cook the risotto slowly and patiently. Risotto takes time to cook, so don't rush it. Stir the risotto frequently and add the broth in small increments. This will help the risotto develop a creamy texture.
- Add your favorite toppings. Once the risotto is cooked, you can add your favorite toppings. Some popular toppings include Parmesan cheese, roasted vegetables, and fresh herbs.
Conclusion:
Roasted squash risotto is a delicious and versatile dish that can be enjoyed for lunch, dinner, or even as a side dish. With its creamy texture and sweet flavor, roasted squash risotto is a surefire hit with everyone who tries it. So next time you're looking for a new and exciting recipe to try, give roasted squash risotto a try. You won't be disappointed!
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