Weight Watchers Ww Roasted Squash Risotto Recipes

CREAMY RISOTTO WITH BUTTERNUT SQUASH

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

CREAMY ORZO RISOTTO WITH BUTTERNUT SQUASH

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 orzo. 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. Yields about 3/4 cup per serving.

WEIGHT WATCHERS (WW) ROASTED SQUASH RISOTTO

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

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.