Best 2 Slimming World Butternut Squash And Bacon Risotto Recipes

Indulge in the delectable flavors of this Slimming World Butternut Squash and Bacon Risotto, a symphony of autumnal flavors that cater to your taste buds and weight-loss goals. This creamy and comforting dish is not only a culinary delight but also a waistline-friendly option, making it a perfect addition to your slimming journey.

The butternut squash, roasted to perfection, lends a sweet and nutty flavor to the risotto, while the smoky bacon adds a savory touch. Arborio rice, the star of this dish, absorbs the rich flavors of the broth, white wine, and vegetables, resulting in a creamy and luscious texture. Parmesan cheese and fresh sage add the finishing touches, creating a harmonious balance of flavors that will tantalize your palate.

Accompanying this main course are two additional recipes that complement the butternut squash and bacon risotto perfectly. The Roasted Butternut Squash and Bacon Skewers are a fun and easy appetizer or side dish, featuring tender butternut squash and smoky bacon coated in a sweet and tangy glaze. For a refreshing side salad, try the Simple Green Salad with Lemon and Herb Dressing. This light and flavorful salad will cleanse your palate and provide a healthy dose of greens.

Check out the recipes below so you can choose the best recipe for yourself!

SLIMMING WORLD BUTTERNUT SQUASH AND BACON RISOTTO RECIPE - (3.7/5)

Slimming World Butternut Squash and Bacon Risotto Recipe - (3.7/5) image

Provided by á-24132

Number Of Ingredients 10

Ingredients

1 leek finely chopped
198 g/7oz lean bacon, cut into strips
4 garlic cloves, peeled and finely chopped
1 onion Chopped
255 g/9oz dried risotto rice
100 g/4oz Frozen Peas
397 g/14oz butternut squash, cut into small chunks
852 ml/1 1/2pt boiling hot chicken stock
salt and freshly ground black pepper
4 tbsp finely chopped chives

Steps:

1. Heat a large, non-stick frying pan over a medium heat. Add the leek, onion and bacon and stir-fry for 3-4 mins. 2. Add the garlic, rice, peas and butternut squash and stir-fry for 2-3 mins. Add a ladleful of the boiling stock and stir and cook until the liquid is absorbed. Repeat, adding a ladleful at a time, until half the stock is used up. 3. Continue to cook in this way until the stock is used up and the rice is creamy and al dente, and the squash is tender. This should take about 20-25 mins (took mine about 40 mins, but I like my rice cooked, not al dente!!). 4. Remove from the heat, season well (I seasoned while it was cooking) and stir in the chopped chives. Serve ladled into warmed bowls and eat immediately.

BUTTERNUT SQUASH AND BACON RISOTTO

Butternut Squash and Bacon Risotto image

The classic risotto technique applies here, though with a frugal twist. I blended the cooking liquid for the butternut squash and about half of the diced cooked squash itself to produce my vegetable broth. The rest of the diced squash is folded in near the end of cooking. A generous helping of smoked bacon gives the result main-dish heft. This risotto does not need a final dollop of butter or a dusting of cheese.

Provided by Florence Fabricant

Categories dinner, main course

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 9

Ingredients

1 large butternut squash, about 3 pounds, peeled, cored and diced in 1/2-inch pieces
Salt
6 ounces thick-sliced smoked bacon
1 cup finely chopped onion
1 teaspoon ground sage
1 1/2 cups arborio rice
1/2 cup dry white wine
Ground black pepper
1 tablespoon fresh sage leaves, slivered

Steps:

Place squash in a saucepan with 4 cups salted water. Bring to a boil and simmer until tender, about 10 minutes. Drain, reserving the cooking liquid. Set aside half the diced squash. Place the rest, with 2 cups of the cooking liquid, in a blender or food processor and process until smooth. Return this thin squash purée and the rest of the cooking liquid to the saucepan in which the squash was cooked. You should have about 5 cups.
Fry half the bacon. Set aside. Chop the rest. Place chopped bacon in a 3-quart sauté pan over medium-low heat. Cook, stirring, until bacon barely starts to color. Add the onion, continue cooking until onion is translucent. Stir in half the ground sage, then the rice. Cook, stirring on medium heat, a few minutes until the grains of rice start to look chalky. Stir in the wine and cook until most has evaporated.
Bring the saucepan of squash liquid to a simmer and start to add it to the rice, about half a cup at a time, stirring and adding more as it is absorbed. After about 15 minutes, the rice should almost be al dente. Before adding the final portion of liquid, fold in the reserved diced squash, the remaining ground sage and salt and pepper to taste.
Divide risotto among 4 to 6 plates, crumble the reserved fried bacon and top each portion with some bacon and slivered sage.

Nutrition Facts : @context http, Calories 416, UnsaturatedFat 7 grams, Carbohydrate 67 grams, Fat 12 grams, Fiber 7 grams, Protein 9 grams, SaturatedFat 4 grams, Sodium 821 milligrams, Sugar 6 grams, TransFat 0 grams

Tips:

Use low-fat cooking methods: Baking, grilling, and steaming are all healthy ways to cook butternut squash and bacon without adding unnecessary fat.
Choose lean bacon: Look for bacon that is labeled "lean" or "extra lean" to reduce the amount of saturated fat in your dish.
Use a low-fat cheese: If you are adding cheese to your risotto, choose a low-fat or fat-free variety to keep the calories in check.
Add plenty of vegetables: Vegetables are a great way to add flavor and nutrients to your risotto without adding a lot of calories. Try adding chopped carrots, celery, onions, or mushrooms.
Use a healthy broth: Instead of using water, use a low-sodium vegetable or chicken broth to add flavor to your risotto.

Conclusion:

Butternut squash and bacon risotto is a delicious and satisfying dish that can be enjoyed as part of a healthy diet. By following these tips, you can make a lighter version of this classic dish that is still full of flavor and nutrients.