Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Butternut Orzo Risotto (WW) Recipe
    Lost? Site Map

    Butternut Orzo Risotto (WW)

    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    15 mins

    25 mins

    Brooke's Kitchen's Note:

    Yummy Weight Watchers recipe. I found this recipe on Pinterest. I have used frozen butternut squash, which I defrosted in the microwave and then added to the skillet. That worked worked well in a pinch.

    • Save to Recipe Box

    • Add to Shopping List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Preheat oven to 425°F Coat a small rimmed baking sheet with cooking spray. ?.
    2. 2
      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.?.
    3. 3
      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.?.
    4. 4
      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.

    Ratings & Reviews:

    Advertisement

    Nutritional Facts for Butternut Orzo Risotto (WW)

    Serving Size: 1 (282 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 265.3
     
    Calories from Fat 52
    19%
    Total Fat 5.8 g
    9%
    Saturated Fat 2.8 g
    14%
    Cholesterol 12.1 mg
    4%
    Sodium 683.0 mg
    28%
    Total Carbohydrate 41.1 g
    13%
    Dietary Fiber 2.7 g
    11%
    Sugars 3.3 g
    13%
    Protein 12.3 g
    24%

    The following items or measurements are not included:

    cooking spray

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites