Dig into a bowl of this Delicious Roasted Butternut Squash and Tomato Risotto - heavenly
This Roasted Butternut Squash and Tomato Risotto is a perfect meal for the entire family. Kids will love the sweetness of the fresh tomatoes and roasted squash and that yummy cheesiness from the parmesan if using as part of your healthy extra a choice. If you don't want to use a healthy extra this is perfectly delicious without the cheese.
Whenever I make this we get clear bowls all around, the kids devour theirs and often ask for seconds. Which is always a clear sign they enjoy the meal you have served.
I love the ease of risotto dishes like this Roasted Butternut Squash and Tomato Risotto, all cooked in one pan with minimal fuss. Of course, this risotto does require you to follow an additional step of roasting the butternut squash, but's it's so worth it. Roasted butternut squash is one of my favourite vegetables. It satisfies those cravings for starchy carbs while actually been a vegetable.
Looking for some other yummy risotto recipes? Check out these:
- Spicy Farro Risotto
- Fennel and Sweet Cipollini Onion Risotto
- Chicken, Red Pepper and Sweetcorn Risotto
- Spicy Prawn and Vegetable Risotto
- Mushroom Risotto
- Roasted Butternut Squash Risotto
- Chicken, Roasted Red Pepper, Sun-Dried Tomato Risotto with Crumbled Feta
or head on over to my FULL RECIPE INDEX for over 800 delicious Slimming Recipes all fully searchable by meal type, ingredients etc
HOW CAN I ADD A ⅓ SPEED FOODS TO THIS ROASTED BUTTERNUT SQUASH AND TOMATO RISOTTO?
There are actually already plenty of vegetables in this risotto with the onion, squash and tomatoes etc - but if you really want to up your vegetables even more, enjoy a smaller bowl of this and serve alongside a nice mixed salad. If you don't fancy salad try it with some roasted asparagus or broccolini.
TO MAKE THIS DELICIOUS THIS ROASTED BUTTERNUT SQUASH AND TOMATO RISOTTO?
- Kitchen Scales
- Chopping Board
- Santoku Knife
- Baking Tray
- Parchment Paper
- Measuring Spoons
- Measuring Jug
- Non-Stick Frying Pan
- Wooden Spoon
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Recipe Card
Roasted Butternut Squash and Tomato Risotto
This recipe is gluten free, dairy free, vegetarian, Slimming and Weight Watchers friendly
Dairy Free - omit cheese
*suitable for freezing
Ingredients
- 500g/17.5oz of butternut squash, peeled and cubed
- 300g/10.5oz of fresh cherry or grape tomatoes, halved
- 1 teaspoon 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 teaspoon 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)
Instructions
- 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.
- Enjoy!!
Notes
Please see below for full nutritional info and additional details about recipe:
- Calories - scroll down to nutritional info box
- WW Points and other Slimming or Weight Loss programs - due to plans regularly changing and updating, we recommend calculating with the official tools you get as a member to those plans to ensure accuracy of values.
If you wish to share this recipe, then please do so by using the share buttons provided at top of this post.
DO NOT COPY AND/OR PASTE FULL RECIPES OR SCREENSHOTS OF ANY CONTENT FROM SLIMMING EATS TO ANY SOCIAL MEDIA OR WEBSITE, IT IS STRICTLY PROHIBITED.
ALL IMAGES AND CONTENT ON SLIMMING EATS ARE COPYRIGHT PROTECTED
Nutritional information etc are an estimate and are to be used for informational purposes only. Ingredients can vary in values from brand to brand and therefore it would be impossible to give accurate information. It is always advised that you calculate values yourself by the ingredients you use and the tools provided to you as a member of the programme you are following.
It is the responsibility of the Reader to assure the products or ingredients they use in any recipes from Slimming Eats are allergen-free (gluten-free, egg-free, soy-free and/or dairy-free, for example). Slimming Eats assumes no liability for inaccuracies or misstatement about products, opinions or comments on this site.
Check Legal section, for Full Disclaimer, Disclosure and Privacy Policy.
Nutrition Information
Yield 4 Serving Size 1 servingAmount Per Serving Calories 348Total Fat 5gSaturated Fat 2.9gCarbohydrates 63gFiber 7gSugar 7.4gProtein 13.9g
Recipe Card
Roasted Butternut Squash and Tomato Risotto
This recipe is gluten free, dairy free, vegetarian, Slimming and Weight Watchers friendly
Dairy Free - omit cheese
*suitable for freezing
Ingredients
- 500g/17.5oz of butternut squash, peeled and cubed
- 300g/10.5oz of fresh cherry or grape tomatoes, halved
- 1 teaspoon 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 teaspoon 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)
Instructions
- 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.
- Enjoy!!
Notes
Please see below for full nutritional info and additional details about recipe:
- Calories - scroll down to nutritional info box
- WW Points and other Slimming or Weight Loss programs - due to plans regularly changing and updating, we recommend calculating with the official tools you get as a member to those plans to ensure accuracy of values.
If you wish to share this recipe, then please do so by using the share buttons provided at top of this post.
DO NOT COPY AND/OR PASTE FULL RECIPES OR SCREENSHOTS OF ANY CONTENT FROM SLIMMING EATS TO ANY SOCIAL MEDIA OR WEBSITE, IT IS STRICTLY PROHIBITED.
ALL IMAGES AND CONTENT ON SLIMMING EATS ARE COPYRIGHT PROTECTED
Nutritional information etc are an estimate and are to be used for informational purposes only. Ingredients can vary in values from brand to brand and therefore it would be impossible to give accurate information. It is always advised that you calculate values yourself by the ingredients you use and the tools provided to you as a member of the programme you are following.
It is the responsibility of the Reader to assure the products or ingredients they use in any recipes from Slimming Eats are allergen-free (gluten-free, egg-free, soy-free and/or dairy-free, for example). Slimming Eats assumes no liability for inaccuracies or misstatement about products, opinions or comments on this site.
Check Legal section, for Full Disclaimer, Disclosure and Privacy Policy.
Nutrition Information
Yield 4 Serving Size 1 servingAmount Per Serving Calories 348Total Fat 5gSaturated Fat 2.9gCarbohydrates 63gFiber 7gSugar 7.4gProtein 13.9g
Helen Cook says
Just made this today....one word....delicious !
E MARSHALL says
Oh wow! This is fabulous. Will definitely be making again.
Delicious, easy and cheap. Whole family loved it.
Used my HeA for the cheese.
J says
Just made this today it was wonderful