Roasted Butternut Squash Risotto

Slimming Eats Roasted Butternut Squash Risotto - gluten free, vegetarian, Slimming World and Weight Watchers friendly

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

Slimming Eats Recipe

Extra Easy – 1 HEa and 2 syns per serving

Green – 1 HEa and 2 syns per serving


Roasted Butternut Squash Risotto
 
Serves 3
Author:
Ingredients
  • 400g/14oz of butternut squash, cubed
  • 1 cup (240ml) of Arborio rice
  • 2 small shallots finely chopped
  • 3 cloves of garlic, crushed
  • 1 litre (4 cups) of chicken or vegetable stock
  • Some fresh thyme or sage leaves
  • sprinkling of paprika
  • salt and pepper to season
  • 90g/3oz of parmesan cheese (3xHEa's)
  • 1 tbs of butter (5 syns)
  • freshly chopped Italian parsley
  • Spray oil
Instructions
  1. Preheat oven to 200c or 400f
  2. Place cubed butternut squash into a ovenproof dish, sprinkle with paprika, spray with some spray oil and bake in the oven until tender.
  3. When butternut squash is close to being ready you can start the risotto process.
  4. Add your chicken or vegetable stock to a small saucepan with the basil, thyme or sage 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.
  6. Stir in the Arborio rice.
  7. Add 1 ladle of the stock. Continuously 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 only a little of the stock remaining.
  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. Divide between three plates and top each plate with the remaining parmesan.
  10. Sprinkle with some freshly chopped Italian parsley.
  11. Season with salt and pepper as desired

Slimming Eats Roasted Butternut Squash Risotto - gluten free, vegetarian, Slimming World and Weight Watchers friendly

The recipe above has been calculated for Slimming World, however for those of you following the Weight Watchers plan or another calorie controlled type diet. Below is the approx. nutritional information:

Approx. NUTRITIONAL INFORMATION

per serving

Calories

463

Fat

11.6g

Saturated Fat

7.0g

Total Carbohydrate

75.7g

Dietary Fibre

2.0g

Sugars

5.9g

Protein

            17.0g

Slimming Eats Roasted Butternut Squash Risotto - gluten free, vegetarian, Slimming World and Weight Watchers friendly

  • Mmmmmmmmmmmmmm this sounds really tasty and yummy, I assume I can double the quantity’s for 4?

  • admin

    it is a serve 3 recipe. I mistyped lol. You prob just need a little extra arborio rice and stock, to stretch it to serve 4. Enjoy 🙂

  • easilyled

    Had this tonight, and it was superb. You are our new favourite chef! We had the pizza last week and loved that too.
    Keep up the good work. Thanks

  • Wyrdsysta

    *drool*…. making this tonight! :o)

  • Jo

    Just finished this and it was absolutely delicious thank you very much Britmum x

  • ashley

    made this tonight for tea…it was amazing 🙂 thank you so much

  • Lisa Evrae

    Just an idea, I made mine this evening with a small glass of sherry (40ml) to get the rice started before adding the stock. Adds a small extra syn value but makes a difference

  • Hubby just cooked this for our tea and it was so yummy – well worth the wait! 🙂 Thank you so much x

  • Just made this for tonioghts tea……hubby has literally licked the plate clean!!  Delicious Britmum…thankyou! x

  • This is the most delicious thing i have ever cooked!

  • Vikki Lawton

    Just making this and it smells amazing…….