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    You are in: Home / Recipes / Weight Watchers (Ww) Roasted Squash Risotto Recipe
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    Weight Watchers (Ww) Roasted Squash Risotto

    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    15 mins

    25 mins

    PinkCherryBlossom's Note:

    This came from the UK version of weight watchers magazine. Its thick and creamy and satisfyingly filling. It works out at 3 points per portion (based on the British system) Adding roasted garlic (if you have any) really enhances this dish and adds to the richness of it.

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    Units: US | Metric


    1. 1
      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.
    2. 2
      Heat a heavy based pan and spray with oil. saute the onion until soft.
    3. 3
      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.
    4. 4
      Stir the garlic, cheese, vinegar and roasted squash and serve.

    Ratings & Reviews:


    Nutritional Facts for Weight Watchers (Ww) Roasted Squash Risotto

    Serving Size: 1 (190 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 142.2
    Calories from Fat 17
    Total Fat 1.8 g
    Saturated Fat 1.1 g
    Cholesterol 5.3 mg
    Sodium 33.3 mg
    Total Carbohydrate 29.5 g
    Dietary Fiber 2.4 g
    Sugars 3.3 g
    Protein 3.2 g

    The following items or measurements are not included:

    fresh rosemary

    vegetable stock

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