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.

Nutriscore Rating: 80/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

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

Directions

Step 1

Preheat your oven to 400°F (200°C).

Step 2

Peel the butternut squash, remove the seeds, and cut it into 1-inch cubes.

Step 3

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.

Step 4

Roast the squash for 25-30 minutes, tossing halfway through cooking, until golden and tender. Set aside.

Step 5

In a large saucepan, heat the remaining 1 teaspoon of olive oil over medium heat.

Step 6

Add the chopped onion and cook for 5-7 minutes until softened and translucent.

Step 7

Stir in the minced garlic and cook for an additional minute.

Step 8

Add the arborio rice to the pan and stir for 2-3 minutes to toast the grains lightly.

Step 9

Deglaze the pan with the dry white wine, stirring until the wine is mostly absorbed.

Step 10

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.

Step 11

Gently fold in the roasted butternut squash cubes, Parmesan cheese, and chopped sage. Adjust seasoning with additional salt and pepper, if needed.

Step 12

Remove the risotto from heat and let it rest for 2-3 minutes.

Step 13

Serve warm, garnished with chopped parsley if desired.

Nutrition Facts

Serving size	(2381.7g)

Amount per serving	% Daily Value*
Calories	1504.5

Total Fat 45.1g	0%
Saturated Fat 10.9g	0%
Polyunsaturated Fat 5.5g
Cholesterol 22.2mg	0%
Sodium 4810.6mg	0%
Total Carbohydrate 231.4g	0%
Dietary Fiber 43.9g	0%
Total Sugars 40.3g
Protein 40.5g	0%

Vitamin D 0IU	0%
Calcium 813.3mg	0%
Iron 11.8mg	0%
Potassium 4737.0mg	0%

*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.

Source of Calories

Fat: 27.2%

Protein: 10.8%

Carbs: 62.0%