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.
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Nouroze abdullah
[email protected]I'm not a big fan of squash, but I thought I'd give this recipe a try. I was pleasantly surprised! The risotto was creamy and flavorful, and the roasted squash added a nice sweetness. I would definitely make this again.
Dragana Bakic Perovic
[email protected]This was a good recipe, but I found it to be a little bland. I added some extra spices to give it more flavor.
Rao Altaf
[email protected]I've made this recipe several times and it's always a hit. It's a great way to use up leftover squash, and it's also a healthy and filling meal.
THELASTREALCLOWN
[email protected]This was a great recipe! I made it for my family and everyone loved it. The risotto was creamy and flavorful, and the roasted squash added a nice sweetness. I would definitely recommend this recipe to others.
jason roberts
[email protected]Roasted squash risotto is a delicious and easy fall dish. I love the combination of sweet squash and savory risotto. This recipe is a great way to use up leftover squash, and it's also a healthy and filling meal.