Butternut Squash Risotto

This Butternut Squash Risotto is a great slimming friendly way of using up some left overs whilst making a tasty calorie counting and Weight Watchers friendly meal!

Butternut Squash Risotto | Slimming & Weight Watchers Friendly

For the full list of ingredients and comprehensive instructions, please see the recipe card at the end of this post. Before you scroll, there’s important stuff in the blurb 👍

Risotto is one of the best comfort foods for an Autumnal day, and isn’t as laborious as you might think!

Butternut Squash Risotto | Slimming & Weight Watchers Friendly

You can make this Butternut Squash Risotto with butternut squash or pumpkin – it would even work with marrow or courgette!

Butternut Squash Risotto | Slimming & Weight Watchers Friendly

We like to garnish this Butternut Squash Risotto with a couple of shavings of parmesan and some of butternut squash seeds toasted up in the oven. Just remember to check the nutritional values of anything you garnish the risotto with accordingly.

Butternut Squash Risotto | Slimming & Weight Watchers Friendly

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Butternut Squash Risotto | Slimming & Weight Watchers Friendly
One of our Instagram followers @slimminglady_findingmyfeet_sw made this dish and loved it!

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What do I need to make this Butternut Squash

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This Butternut Squash is really easy to make.

You will need a really good, non-stick frying pan

You can pick one up from Amazon

This non-stick frying pan would be great to make this Folded Berry Pancake!

Butternut Squash Risotto | Slimming & Weight Watchers Friendly

 

This Butternut Squash Risotto is packed full of flavour, and would make a delicious lunch if heated up the next day!

Butternut Squash Risotto | Slimming & Weight Watchers Friendly

How do I make this Butternut Squash Risotto?

Step 1

Peel and chop the butternut squash and place into a microwaveable container with a couple of tablespoons of water. Cover with cling film and cook until almost cooked through.

Step 2

Meanwhile, chop the onion and crush the garlic. Spray a frying pan with Low calorie cooking spray and fry the garlic and onion for a couple of minutes until tender. Add the rice and combine with the onion and garlic.

Butternut Squash Risotto | Slimming & Weight Watchers Friendly

Step 3

Pour in 300mls of water and add the stock pot and nutmeg. Continue to stir occasionally until all of the water has been absorbed.

Butternut Squash Risotto | Slimming & Weight Watchers Friendly

Step 4

When the butternut squash has finished cooking in the microwave, add it to the rice and mix. Add another 300mls of water and continue to stir occasionally.

Butternut Squash Risotto | Slimming & Weight Watchers Friendly

Step 5

When the moisture has all been absorbed, add the final 300mls of water. Stir more frequently now to encourage a creamy consistency.

Butternut Squash Risotto | Slimming & Weight Watchers Friendly

Step 6

Make sure the rice is cooked to your liking, and serve immediately with a garnish of your choice!

Butternut Squash Risotto | Slimming & Weight Watchers Friendly

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Butternut Squash Risotto | Slimming & Weight Watchers Friendly

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Butternut Squash Risotto | Slimming & Weight Watchers Friendly

Votes: 10
Rating: 4.3
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Servings

Prep Time

Cooking Time

people 10 minutes 20 minutes

Calories

WW

Carbs

213kcal 5

Smart Points (Flex/Freestyle)

Coming Soon

Per people Per people Per people
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INGREDIENTS
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INSTRUCTIONS
  1. Peel and chop the butternut squash and place into a microwaveable container with a couple of tablespoons of water. Cover with cling film and cook for 5 minutes until almost cooked through.
  2. Meanwhile, chop the onion and crush the garlic. Spray a frying pan with Low calorie cooking spray and fry the garlic and onion for a couple of minutes until tender. Add the rice and combine with the onion and garlic.
  3. Pour in 300mls of water and add the stock pot and nutmeg. Continue to stir occasionally for around 5 minutes until all of the water has been absorbed.
  4. When the butternut squash has finished cooking, add it to the rice and mix. Add another 300mls of water and continue to stir occasionally.
  5. After another 5-6 minutes, when the moisture has all been absorbed, add the final 300mls of water. Stir more frequently now to encourage a creamy consistency - this should take about 5 minutes.
  6. Make sure the rice is cooked to your liking, and serve immediately with a garnish of your choice!

If you make this recipe, snap a pic and hashtag it #pinchofnom — We love to see your creations on InstagramFacebook, & Twitter!

RECIPE NOTES

We use a fan assisted oven for all of our recipes. Need help converting the temperature for your oven? 

Click here for our oven temperature conversion guide.

IMPORTANT INFORMATION

Although pinchofnom.com attempts to provide accurate nutritional information, these figures should be considered estimates. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Under no circumstances will pinchofnom.com be responsible for any loss or damage resulting for your reliance on nutritional information.

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5 Comments
  1. Hey there! I want to make this recipe to use up some pumpkin I have spare. Do you know if this is suitable for freezing? Thanks!

    1. Hi Natalie!

      You could either defrost it in the microwave or add a few minutes to the cooking time.

      Hope that helps! 🙂

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