Syn Free Roasted Butternut Squash and Tomato Risotto | Slimming World




Yield 4 servings

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

if not using your healthy extra towards the cheese, allow 3.5 syns per serving

*suitable for freezing



  1. Preheat oven to 200c or 400f (gas mark 6)
  2. Toss the butternut squash in the paprika and add to a baking tray lined with parchment, along with the tomatoes.
  3. Spray over the top with cooking oil spray, season with salt and black pepper
  4. Roasted for about 25-30mins until the squash is caramelized but still has a slight bite and tomatoes are softened.
  5. Place the passata, hot stock and some freshly chopped basil in a large jug
  6. 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.
  7. Add the arborio rice and mix well.
  8. 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.
  9. 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.
  10. 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. 
  11. Enjoy!!


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Courses Main

Cuisine Italian

Nutrition Facts

Serving Size 1 serving

Amount Per Serving

Calories 348

% Daily Value

Total Fat 5 g


Saturated Fat 2.9 g


Total Carbohydrates 63 g


Dietary Fiber 7 g


Sugars 7.4 g

Protein 13.9 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 at