Best 3 Weight Watchers Ww Roasted Squash Risotto Recipes

Embark on a culinary journey with our exquisite roasted squash risotto, a symphony of flavors that will tantalize your taste buds. This delectable dish, rooted in the Weight Watchers program, presents a healthier rendition of the classic Italian risotto, crafted with roasted butternut squash, Arborio rice, and a medley of savory ingredients. Immerse yourself in the velvety texture of the Arborio rice, perfectly cooked to achieve a slight bite, while the roasted butternut squash lends a delightful sweetness and vibrant color. Savor the harmonious blend of vegetables, herbs, and spices, culminating in a dish that is not only satisfying but also Weight Watchers-friendly. Whether you seek a main course or a delectable side, this versatile risotto will undoubtedly become a favorite in your culinary repertoire. Additionally, discover variations of this delectable dish, including a vegan version that caters to plant-based preferences, a stovetop method for those without a slow cooker, and a pressure cooker variation for time-conscious individuals. Indulge in the culinary delights of roasted squash risotto, a Weight Watchers-approved masterpiece that will delight your palate and nourish your body.

Here are our top 3 tried and tested recipes!

CREAMY RISOTTO WITH BUTTERNUT SQUASH

Creamy risotto with butternut squash image

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

Ingredients

4 spray(s) Cooking spray
2 cup(s) Uncooked butternut squash cut into small cubes
0.5 tsp Olive oil
0.125 tsp Table salt or to taste
0.5 Tbsp Unsalted butter
1 cup(s) WW Yellow lentil rice dry
1.5 cup(s) Water
1 cup(s) Canned chicken broth
8 sprig(s) Fresh thyme
2 Tbsp Fat-free half-and-half
0.333 cup(s) Grated Parmesan cheese such as Parmigiano-Reggiano
0.125 tsp Table salt or to taste
0.125 tsp Black pepper freshly ground, or to taste

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

WEIGHT WATCHERS (WW) ROASTED SQUASH RISOTTO

Weight Watchers (Ww) Roasted Squash Risotto image

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

Ingredients

400 g butternut squash, cubed
2 sprigs fresh rosemary
1 red onion, finely diced
200 g risotto rice
700 ml vegetable stock
2 crushed garlic cloves
2 tablespoons extra light cream cheese
1 tablespoon balsamic vinegar
cooking spray

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.

ROASTED BUTTERNUT SQUASH SAUCE, 2 WEIGHT WATCHER POINTS PLUS

Roasted Butternut Squash Sauce, 2 Weight Watcher Points Plus image

This recipe takes squash out of the pasta filling and turns it into a delicious, healthy, low-fat sauce.

Provided by Bolistoli

Categories < 4 Hours

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

1 butternut squash
1 tablespoon olive oil
salt and pepper, to taste
1 sweet onion, cut into wedges
5 garlic cloves, large, unpeeled
12 sage leaves
1 -2 teaspoon butter or 1 -2 teaspoon olive oil
3 tablespoons sage, fresh, chopped
1/8 teaspoon ground nutmeg
1/2 cup cottage cheese, low fat
1 cup chicken broth, fat free

Steps:

Preheat oven to 375 degrees Fahrenheit.
Peel and seed the squash; cut into 1 inch chunks.
Toss the squash in the olive oil and transfer to a shallow roasting pan.
Season with salt and pepper.
Add sweet onion wedges and unpeeled garlic cloves to squash.
Roast vegetables in the oven until tender (about 40 minutes).
While vegetables are roasting, saute sage leaves in small amount of olive oil or butter (1 or 2 teaspoons), until crisp. Reserve.
Transfer the roasted vegetables to a food processor and puree.
Add chopped sage, nutmeg, cottage cheese, and chicken broth to food processor and blend.
Add more broth or water, if necessary to thin sauce.
Pour contents of food processor into a saucepan and heat through. Do not let sauce boil.
Adjust seasoning to taste (salt, pepper, nutmeg).
Add sauce to cooked pasta and garnish with crispy sage leaves.
Serve with parmesan cheese, if desired.

Tips:

Carefully choose your squash: Choose a squash that is firm to the touch and has a deep, rich color. Butternut squash, acorn squash, and kabocha squash are all good options.
Roast the squash until it is tender and caramelized: This will bring out the squash's natural sweetness and flavor.
Use a good quality risotto rice: Arborio or Carnaroli rice are both good choices. These rices have a high starch content, which helps to create a creamy risotto.
Toast the rice in a little olive oil before adding the liquid: This will help to develop the rice's flavor.
Add the liquid to the rice gradually, stirring constantly: This will help to prevent the rice from clumping together.
Cook the risotto until it is creamy and al dente: The rice should be tender but still have a slight bite to it.
Stir in your favorite toppings: Roasted squash, Parmesan cheese, and fresh herbs are all great options.

Conclusion:

Roasted squash risotto is a delicious and easy-to-make dish that is perfect for a weeknight meal. It is also a great way to use up leftover squash. With its creamy texture and flavorful toppings, this risotto is sure to be a hit with everyone at the table.