Risotto is one of my favourite comfort foods. It is filling, feels stodgy and can be made really easily (risotto-making tips). This butternut squash risotto recipe is one of my favourites. I love butternut squash everything if I am honest. Soup, chips, and even pasta!
Just Average Jen is an independent blog and in no way connected with any weight loss plan and no contributors have been trained by them or worked for them. It is the reader’s responsibility to check Slimming World syn values, WW points and any other allowances themselves as any given are approximate.
Making this risotto with pumpkin
If you fancy using a different type of squash like a pumpkin to make this risotto then go ahead and swap them around. There are very few changes you need to make as all squashes are fairly similar.
Pumpkin however does easily go a little mushy. To avoid this cook it a little less before adding it to the risotto mix. If the pumpkin ends up more of a puree in your risotto that is fine it will still taste great.
Using other squashes for risotto
If you have seen any other squash varieties in the supermarket such as Harlequin then this recipe is great with those too.
Butternut squash preparation tips
If you are not used to using a butternut squash it can look a little daunting. A good potato peeler will help you out massively here.
Whatever style you prefer (prefer the Y shape one) there are so many on Amazon and so cheap that you really don’t need to keep using an old blunt one.
I always find that cutting around the seeds is easier than trying to scoop them out but whatever you do, do not panic if you end up with a few in any recipe. They won’t do you any harm.
Is a butternut squash a speed food on Slimming World?
Yes, butternut squash is a speed food on Slimming World. It is perfect for using in meals like this to get your one-third speed food in.
I have written a whole post on my experiences of the Slimming World plan and explained speed foods in more detail.
If this is something you are not sure about or would be interested in reading you can read my Slimming World guide.
Do remember though to always check with your Slimming World consultant or on their website for anything you are unsure of.
Enjoying this recipe whilst losing weight
If you follow Slimming World, Weight Watchers (WW), Noom or any other weight loss plan you can usually count the ingredients within this recipe in your allowances.
It is of course important to check yourself for any plan you follow and remember all nutritional information and ingredients are found in the recipe card below.
More recipes you might enjoy
You can find all of my butternut squash tips and recipes.
If you don’t fancy this but would like another recipe with rice check out my huge selection of rice recipes and check out my tips for cooking the perfect rice and my risotto guide for how to make a healthy risotto in 10 easy steps!
If you are vegetarian or want to eat more vegetarian or plant-based meals I have a full list of vegetarian and vegan recipe.
I have a lot of weight loss guides and support if you want to exercise including if you have a condition like fibromyalgia.
Have a good look around and see how I can help you achieve your weight loss goals. Request my free resources to get you started too!Print
Butternut Squash Risotto recipe
- Prep Time: 10 Minutes
- Cook Time: 40 Minutes
- Total Time: 50 minutes
- Yield: 4 Portions 1x
- Category: Main meal
- Method: Hob
- Diet: Low Calorie
A delicious butternut squash risotto that is easy to make
2 large red onions finely chopped
3 cloves Garlic (crushed)
300 grams Arborio Rice
2 average size butternut squashes peeled and cubed
1.2 litres Vegetable Stock
2 tsp dried parsley
2 tbsp Paprika
Toss the butternut squash in 1 tbsp paprika, spray with low calorie cooking spray and roast in the oven or I use the Actifry until soft but still has a bite to it rather than mushy. This takes approx. 30-40 minutes depending on size of Actifry or how deep they are in oven dish etc
Allow to cook for 10 minutes before starting the following.
Spray a large frying pan with low calorie cooking spray and place over a medium heat.
Add the onion and garlic to the frying pan and stir fry for approximately 5 minutes until onion is soft and starting to brown.
Add the rice and stir fry for another 3-4 minutes.
Add two bay leaves to your jug of boiling stock and then put two ladles of the stock into the frying pan and stir frequently until the liquid is absorbed.
Add the stock one ladle at a time continually stirring and only adding the next ladle when the previous has been fully absorbed.
When you are down to the last approximately two ladles of stock remove the bay leaves and add the remaining stock, with the roasted butternut squash, 1tbsp paprika and the dried parsley (you could use fresh but I find dry as good and cheaper!). Keep stirring gently to prevent the mixture from sticking.
When all liquid is absorbed serve immediately.
Keywords: Risotto, butternut squash, Slimming World, Syn free,
Loads of people say that risotto is the trickiest thing to make. This recipe was easy to follow and had a fantastic end result. Definately one for the repeat list 🙂
Such an easy way of making risotto!