Syn Free Roasted Butternut Squash and Tomato Risotto | Slimming World
This recipe is gluten free, dairy free, vegetarian, Slimming World and Weight Watchers friendly
Extra Easy - 1/2 HEa per serving
Green/Vegetarian - 1/2 HEa per serving (use hard Italian style cheese which is vegetarian friendly)
WW Smart Points - 7 per serving (includes cheese)
Dairy Free - omit cheese
if not using your healthy extra towards the cheese, allow 3.5 syns per serving
*suitable for freezing
500g/17.5oz of butternut squash, peeled and cubed
300g/10.5oz of fresh cherry or grape tomatoes, halved
1 tsp of paprika
pinch of sea salt
cooking oil spray
1 onion, finely diced
2 cloves of garlic, crushed
1 cup (180g) of arborio rice
1.5 cups (360ml) of passata (or crushed tomatoes)
1 tsp of chopped basil
2 cups (480ml) of chicken or vegetable stock
cooking oil spray
salt and black pepper
fresh parsley, chopped
to serve: 60g/2oz of parmesan (or use a hard Italian style cheese)
Preheat oven to 200c or 400f (gas mark 6)
Toss the butternut squash in the paprika and add to a baking tray lined with parchment, along with the tomatoes.
Spray over the top with cooking oil spray, season with salt and black pepper
Roasted for about 25-30mins until the squash is caramelized but still has a slight bite and tomatoes are softened.
Place the passata, hot stock and some freshly chopped basil in a large jug
Spray a large frying pan over a medium high heat with some cooking oil spray and saute the onion and garlic until softened, add a little water if need to prevent sticking.
Add the arborio rice and mix well.
Then start adding a couple of ladles of the passata/stock at a time, stir constantly and scraping any bits sticking to the bottom as you do. As your stock is absorbed add a couple of more ladles and continue until passata/stock is half gone.
Add in the roasted tomatoes and butternut squash and the remaining passata/stock and stir well. The rice should have a slight bite to it when ready.
Season with some salt and black pepper and top with some freshly chopped parsley. If using the parmesan cheese, stir in half of the cheese and top each portion with a little of the remaining.
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Nutritional information is an estimate and is to be used for informational purposes only. Ingredients can vary greatly from brand to brand and therefore it would be impossible to give accurate information.
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Serving Size1 serving
Amount Per Serving
% Daily Value
Total Fat5 g
Saturated Fat2.9 g
Total Carbohydrates63 g
Dietary Fiber7 g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Recipe by Slimming Eats - Weight Watchers and Slimming World Recipes at http://www.slimmingeats.com/blog/roasted-butternut-squash-and-tomato-risotto