Weight Watchers Ww Roasted Squash Risotto
Indulge in the creamy comfort of Weight Watchers Roasted Squash Risotto, a flavorful yet guilt-free dish perfect for cozy dinners or special occasions. This wholesome recipe combines the natural sweetness of roasted butternut squash with the velvety texture of arborio rice, all brought together with a touch of Parmesan and aromatic sage. A splash of dry white wine and warm vegetable broth create the perfect base for the luscious risotto, while olive oil keeps it light and satisfying. Packed with hearty flavors and simple-to-follow instructions, this dish is a delightful way to embrace healthy eating while still enjoying a rich, satisfying meal. Serve it as a standout vegetarian main or a sophisticated side, and don’t forget the optional sprinkle of fresh parsley for a burst of color and freshness! Perfectly portioned for Weight Watchers, this recipe makes it easy to stay on track without sacrificing taste.
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Recipe Information
Ingredients
- 1 medium (about 2 lbs) butternut squash
- 2 teaspoons olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 medium, finely chopped onion
- 2 cloves, minced garlic
- 1 cup arborio rice
- 4 cups (warm) vegetable broth
- 0.5 cups dry white wine
- 0.25 cups (grated) Parmesan cheese
- 1 tablespoon (finely chopped) fresh sage
- 1 tablespoon (chopped, optional for garnish) fresh parsley
Instructions
Preheat your oven to 400°F (200°C).
Peel the butternut squash, remove the seeds, and cut it into 1-inch cubes.
Toss the squash cubes with 1 teaspoon of olive oil, 0.5 teaspoons of salt, and 0.25 teaspoons of black pepper. Spread them in a single layer on a baking sheet.
Roast the squash for 25-30 minutes, tossing halfway through cooking, until golden and tender. Set aside.
In a large saucepan, heat the remaining 1 teaspoon of olive oil over medium heat.
Add the chopped onion and cook for 5-7 minutes until softened and translucent.
Stir in the minced garlic and cook for an additional minute.
Add the arborio rice to the pan and stir for 2-3 minutes to toast the grains lightly.
Deglaze the pan with the dry white wine, stirring until the wine is mostly absorbed.
Begin adding the warm vegetable broth, one ladleful at a time, stirring frequently and only adding the next ladleful once the previous one is absorbed. Continue this process for 20-25 minutes until the rice is creamy and tender.
Gently fold in the roasted butternut squash cubes, Parmesan cheese, and chopped sage. Adjust seasoning with additional salt and pepper, if needed.
Remove the risotto from heat and let it rest for 2-3 minutes.
Serve warm, garnished with chopped parsley if desired.
Nutrition Facts
Calories |
1777 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 26.4 g | 34% | |
| Saturated Fat | 7.9 g | 40% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 22 mg | 7% | |
| Sodium | 4400 mg | 191% | |
| Total Carbohydrate | 333.7 g | 121% | |
| Dietary Fiber | 45.7 g | 163% | |
| Total Sugars | 39.7 g | ||
| Protein | 49.0 g | 98% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 826 mg | 64% | |
| Iron | 12.1 mg | 67% | |
| Potassium | 4806 mg | 102% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
