My Healthy Butternut Squash Risotto

Maybe I could create a feature called Lizzy makes 45695065 variations of risotto?

If you hadn’t guessed I’m sharing another of my healthy risotto recipes. When I started my weight-loss mission I wasn’t so bothered about macros. I ate the calories My Fitness Pal suggested and I excercised three to four times a week. But carbs were kind of what I wanted at alllll times. I then went about making my favourite meals a little more diet conscious. Here is my healthy(ish) version of a butternut squash risotto.

Healthy Butternut Squash Risotto

Put in your trolley

350g butternut squash (chopped into small bits)

Any vegetables you have slowly decomposing in the fridge. Peppers, half can of peas; that kind of thing.

Spray oil (or any kind of oil you’ve got knocking around.)

1tsp smoked paprika (to your taste.)

1 vegetable stock cube

Clove of garlic

125g risotto rice

1 medium onion, sliced

2tbsps freshly chopped sage

Salt and ground black pepper

30 grms Low Fat Philadelphia

Step 1

Pop your oven onto 200°C/400°F/Gas Mark 6. If you’re using a packet of butternut squash spread it on a baking tray and spray with 1-2 spritz of cooking oil. If you’re using a butternut squash just chop it all up first and do the same. Sprinkle on smoked paprika to enhance the taste if you’re feeling fancy.

Step 2

Add the onion to the pan and cook slowly until it’s translucent, then smush the garlic and add. Any other vegetables you fancy adding throw in now. Cook for a minute and then add the rice without any water. Cook for another minute. I know this sounds odd but it works – trust me.

Healthy Butternut Squash Risotto

Step 3

Boil your kettle and measure out around 600ml of water and add the stock cube. Add a spoonful of water to the rice, stirring occasionally until the water is almost absorbed. Check the rice is tender (but don’t burn your mouth.) Add more water if needed.

Step 4

Just before the serving, stir in the Philadelphia and the sage and season. Take the squash from the oven and sprinkle on top or stir through. Then serve and gobble down. It’s bloody delicious.

The Numbers (If you’re bothered.)

This recipe serves only two people but you could easily double it or triple it. Per serving this works out at 350(ish) calories depending on the vegetables you decide to throw in. When I made this my fridge was very empty so I stuck with the original recipe but I’ve added peas, peppers and chickpeas in the past. So good. If you wanted to add chicken/bacon/sausages just make sure they’ll fully cooked before they’re added in but these work brilliantly too.

Healthy Butternut Squash Risotto

Book Recommendation

I’m going to suggest 4 3 2 1, by Paul Auster. Basically, Archibald Isaac Ferguson is born in 1947 (exactly a month after Auster), whereupon he splits into four different people with wildly divergent futures — though all court the same woman, and all are locked in the prison of one man’s DNA. Perfect for a bowl (or two) of this delicious butternut squash risotto.

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