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Skinny Scoopers Butternut Squash Risotto Print

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If you like butternut squash but struggle with ways to enjoy it other than roasting or baking, try this recipe. It's among our favorites and simple yet SO gourmet.  This is also a fantastic side dish for Thanksgiving. You can even make this a few days ahead. Enjoy this delicious recipe for only 6 POINTS® per servin.

Let's start with the ingredient list.

6-8 cups cubed butternut squash***
1 teaspoon olive oil
2 pieces chopped bacon
1/2 cup of finely chopped shallots
2 tablespoons salted butter
8 cups fat free chicken broth or stock
1/2 cup dry white wine
1 cup risotto (Arborio rice)
Salt and freshly ground pepper

***The greatest shortcut to making this is to buy pre-cut butternut squash. Costco carries pre-cut squash seasonally from Fresh Express. If you don't have a Costco in your neighborhood, you can also get pre-cut squash at places like Trader Joe's®, Safeway® and Raley's.

Start by tossing the squash in a large bowl with 1 teaspoon olive oil and a sprinkle of salt and freshly ground pepper. Bake on a cookie sheet for 15-20 minutes until squash is tender. Remove from heat and set aside.

Use a large sauce pot to heat 8 cups of chicken stock or broth. Have a ladle handy to use for combining the heated stock with risotto as you cook. Next, take a heavy saute pan and add bacon. Cook over medium heat for 3 minutes. Add butter and shallots. Cook for 8-10 minutes until shallots are translucent. Keep stirring so shallots don't brown. Next, add risotto and stir. Make sure to coat the rice with bacon and onion mixture (1-2 minutes). Stir in wine. Simmer for 1 minute. Begin adding in your chicken stock 2 ladles at a time while stirring constantly. Wait for rice to absorb liquid then add more stock. While continuously stirring, add the remaining stock 2 ladles at a time. This should take at least 20 minutes. Test the risotto and once it's cooked al dente, you can remove from heat. You may have stock left over.

Transfer risotto to a large serving dish and stir in cooked squash. Gently combine the risotto with squash. Add a sprinkle of Parmesan cheese and freshly ground pepper then serve. This recipe makes 6 servings. Each serving is just under 300 calories and 6 Weight Watchers® POINTS. Serve with a baby greens salad with sliced pear and a sprinkle of Gorgonzola. The subtle blend of shallots with a hint of salty bacon brings out the sweetness of the squash. ENJOY!!!



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avatar Julie H.
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That sounds fantastic! Thanks!
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