Weight Watchers Ww Roasted Squash Risotto Recipes
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.
CREAMY ORZO RISOTTO WITH BUTTERNUT SQUASH
So rich and creamy! A wonderful, light take on classic butternut squash risotto. Thyme sprigs give great flavour but feel free to substitute sage leaves instead.
Categories Dinner,Lunch,Appetizers
Time 40m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Preheat oven to 425°F. Coat a small rimmed baking sheet with cooking spray.
- In a medium bowl, toss squash with oil and salt; spread in a single layer on prepared baking sheet, leaving space between squash cubes. Roast, stirring halfway through, until squash is tender and lightly browned, about 20 to 25 minutes.
- Meanwhile, melt butter in a medium saucepan over medium heat; add orzo. Stir constantly until orzo begins to smell toasty, about 3 minutes. Add water, broth and thyme sprigs; bring to a boil. Reduce heat to low; simmer, uncovered, stirring occasionally, until liquid is nearly absorbed, about 15 minutes.
- Remove thyme sprigs; stir in half-and-half, cheese and roasted squash. Season well with salt and pepper; serve. Yields about 3/4 cup per serving.
Nutrition Facts : Calories 250 kcal
CREAMY RISOTTO WITH BUTTERNUT SQUASH
So rich and creamy! A wonderful, light take on classic butternut squash risotto. Thyme sprigs give great flavor but feel free to substitute sage leaves instead. A medium-sized, 2 pound squash will yield approximately 3 1/2 cups of diced squash cubes. Peel the outside of a whole butternut squash with a sturdy vegetable peeler. Trim the ends and cut it in half lengthwise. Use an ice cream scoop or melon baller to easily scoop seeds and membrane from each half. Precut butternut squash is widely available in supermarkets and is a great shortcut for time-pressed cooks. Be sure to trim down the pieces to small, even-sized cubes or slices before roasting to allow for better browning.
Categories Lunch,Dinner
Time 40m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Preheat oven to 425°F. Coat a small rimmed baking sheet with cooking spray.
- In a medium bowl, toss squash with oil and salt; spread in a single layer on prepared baking sheet, leaving space between squash cubes. Roast, stirring halfway through, until squash is tender and lightly browned, about 20 to 25 minutes.
- Meanwhile, melt butter in a medium saucepan over medium heat; add rice. Stir constantly until orzo begins to smell toasty, about 3 minutes. Add water, broth and thyme sprigs; bring to a boil. Reduce heat to low; simmer, uncovered, stirring occasionally, until liquid is nearly absorbed, about 15 minutes.
- Remove thyme sprigs; stir in half-and-half, cheese and roasted squash. Season well with salt and pepper; serve.
- Serving size: about 3/4 cup
Nutrition Facts : Calories 213 kcal
CREAMY RISOTTO WITH BUTTERNUT SQUASH
So rich and creamy! A wonderful, light take on classic butternut squash risotto. Thyme sprigs give great flavour but feel free to substitute sage leaves instead. A medium-sized, 2 pound squash will yield approximately 3 1/2 cups of diced squash cubes. Peel the outside of a whole butternut squash with a sturdy vegetable peeler. Trim the ends and cut it in half lengthwise. Use an ice cream scoop or melon baller to easily scoop seeds and membrane from each half. Precut butternut squash is widely available in supermarkets and is a great shortcut for time-pressed cooks. Be sure to trim down the pieces to small, even-sized cubes or slices before roasting to allow for better browning.
Categories Dinner,Lunch
Time 40m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Preheat oven to 425°F. Coat a small rimmed baking sheet with cooking spray.
- In a medium bowl, toss squash with oil and salt; spread in a single layer on prepared baking sheet, leaving space between squash cubes. Roast, stirring halfway through, until squash is tender and lightly browned, about 20 to 25 minutes.
- Meanwhile, melt butter in a medium saucepan over medium heat; add rice. Stir constantly until orzo begins to smell toasty, about 3 minutes. Add water, broth and thyme sprigs; bring to a boil. Reduce heat to low; simmer, uncovered, stirring occasionally, until liquid is nearly absorbed, about 15 minutes.
- Remove thyme sprigs; stir in half-and-half, cheese and roasted squash. Season well with salt and pepper; serve.
- Serving size: about 3/4 cup
Nutrition Facts : Calories 134 kcal
More about "weight watchers ww roasted squash risotto recipes"
BUTTERNUT SQUASH RISOTTO RECIPE - SKINNYTASTE
From skinnytaste.com
Reviews 8Category Dinner, Side DishRatings 9Calories 249 per serving
- In a large saucepan, heat broth and butternut squash puree over medium-high heat. When it boils, reduce heat to a simmer and maintain over low heat, taste for salt and adjust as needed.
- In a large heavy saucepan over medium heat, heat oil or butter until melted. Add shallots, garlic and rice; saute until the rice is well coated with oil or butter, about 3 minutes. Add the wine and sage and stir until it is absorbed.
- Add a ladleful of the simmering stock; wait until it is absorbed before adding another ladleful stirring gently and almost constantly. Stirring loosens the starch molecules from the outside of the rice grains into the surrounding liquid, creating a smooth creamy-textured liquid.
- Continue this process until the rice is creamy, tender to the bite, but slightly firm in the center and all the stock is used, about 25-30 minutes from the time you started.
AUTUMN WHIPPED RICOTTA DIP - SKINNYTASTE
From skinnytaste.com
SILKY SQUASH RISOTTO | JAMIE OLIVER RECIPES
From jamieoliver.com
THE SIMPLE TWIST THAT TURNS CLASSIC SQUASH CASSEROLE …
From drizzlemeskinny.com
10 BEST WEIGHT WATCHERS BUTTERNUT SQUASH RECIPES - YUMMLY
From yummly.com
48264 WEIGHT WATCHERS ROASTED SQUASH RISOTTO RECIPES
From recipeofhealth.com
10 BEST WEIGHT WATCHERS SQUASH RECIPES - YUMMLY
From yummly.com
WEIGHT WATCHERS (WW) ROASTED SQUASH RISOTTO RECIPE
From recipeofhealth.com
ROASTED BUTTERNUT SQUASH AND TOMATO RISOTTO
From slimmingeats.com
ROASTED BUTTERNUT SQUASH RISOTTO - SLIMMING EATS
From slimmingeats.com
25 WEIGHT WATCHERS CASSEROLES (+ EASY RECIPES)
From insanelygoodrecipes.com
6 IRRESISTIBLE RISOTTO RECIPES | WW UK - WEIGHTWATCHERS
From weightwatchers.com
ROASTED BUTTERNUT SQUASH RISOTTO RECIPE - COOKIE AND …
From cookieandkate.com
VEGETABLE RISOTTO | HEALTHY RECIPE | WW AUSTRALIA
From weightwatchers.com
ROASTED VEGETABLE RISOTTO - PINCH OF NOM
From pinchofnom.com
RIGATONI WITH ROASTED SQUASH, KALE, AND PINE NUTS
From weightwatchers.com
CREAMY ORZO RISOTTO WITH BUTTERNUT SQUASH | WW CANADA
From weightwatchers.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love