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EE Recipe Request.

Discussion in 'Slimming World Recipes' started by greelyi, 4 September 2014 Social URL.

  1. greelyi

    greelyi Full Member

    Start Weight:
    19st4.0lb
    Current Weight:
    17st2.5lb
    Goal Weight:
    15st4.0lb
    Lost(%):
    2st1.5lb(10.93%)
    Diet:
    Slimming World - Extra Easy
    Not sure if it is appropriate to post this here but on the basis that I will offer an apology if I have broken protocol here...:confused:

    I am hoping to find a Butternut Squash Risotto recipe that is EE friendly. Would like to get one that others have said is good as I have had mixed results using the SW main site recipes. I want to add this SS food banker to my collection of SW EE recipes.

    Thanks in advance,
    Ian
     
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  3. bilsat

    bilsat Really likes to cook

    Start Weight:
    18st11.5lb
    Current Weight:
    11st9.5lb
    Goal Weight:
    11st11.5lb
    Lost(%):
    7st2lb(37.95%)
    Badges:
    Maintainer
    Diet:
    Slimmers World
    Here is my version!
    Pete’s Butternut Squash & Mushroom Risotto

    Serves 2


    Ingredients

    150g Arborio rice (ff)
    150g Butternut squash, de-skinned and cut into approx..10mm cubes (s)(sff)
    1 Ltr chicken stock
    150g mushrooms, cleaned & chopped into slices (s)(sff)
    1 stick celery, washed & chopped to small pieces (s)(sff)
    ½ cupful of frozen peas (ss)(ff)
    1 onion, chopped into small pieces (s)(sff)
    1 lemon (ss)(sff)
    1 Tbsp of Worcester sauce
    30g Parmesan cheese (1 Hea each) or 1 level Tbsp=1.5 syns

    Method

    Make 1Ltr of chicken stock, using a chicken cube or use homemade stock.
    Spray a large saucepan with Fry Light and cook the onions, celery& butternut squash, cook until the onions are transparent.
    Add the rice and allow it to be coated by mixing all ingredients, cut the lemon and drizzle the juice over the rice and cook for 5 mins.

    Using a ladle add 2 ladles of hot stock at a time, cook until almost all the liquid has gone, then add peas, mushrooms & Worcester sauce.

    When all stock has been used up, turn off the heat & grate parmesan cheese over the rice and put a lid on it and leave to steam. Serve on a hot bowl and have a side salad with it.

    Butternut Squash & Mushroom Risotto (Small).JPG
     
  4. greelyi

    greelyi Full Member

    Start Weight:
    19st4.0lb
    Current Weight:
    17st2.5lb
    Goal Weight:
    15st4.0lb
    Lost(%):
    2st1.5lb(10.93%)
    Diet:
    Slimming World - Extra Easy
    Thanking you kind sir. That's Worcester sauce, Parmesan and a lemon added to my shopping list. (The base of which is the ingredients for Mush Pea Curry and a Butternut Squash.)

    Will pick up some sort of a chicken stock cube but ordinarily I use veg marigold when most recipes call for it.

    I will give it a go tomorrow as my reverse progress on EE this week needs to be turned around. People assure me that SS Soup or Mushy Pea curry is THE way to go!

    Regards,
    Ian
     
  5. greelyi

    greelyi Full Member

    Start Weight:
    19st4.0lb
    Current Weight:
    17st2.5lb
    Goal Weight:
    15st4.0lb
    Lost(%):
    2st1.5lb(10.93%)
    Diet:
    Slimming World - Extra Easy
    Finally completed preparation. That is an AWFUL lot of food to serve TWO. :candledinner:

    YMMV!

    Very, very, very Tasty. Struggling with the salad but I guess we need our 1/3 superfree no-matter what we are eating! I think that I will dial back on the lemon next time. Very tangy but more than I would ordinarily go for.

    Thanks billsat/Pete.
    :eat:

    Regards,
    Ian
     
  6. bilsat

    bilsat Really likes to cook

    Start Weight:
    18st11.5lb
    Current Weight:
    11st9.5lb
    Goal Weight:
    11st11.5lb
    Lost(%):
    7st2lb(37.95%)
    Badges:
    Maintainer
    Diet:
    Slimmers World
    Glad you enjoyed it! if you follow the links below there is a list of my recipes & lots to choose from.
    Pete
     
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