Weight Watchers Recipes

Weight Watchers Bulgur Risotto with Pumpkin recipe
Makes 4 servings

Ingredients
1/2 cup coarse cut Bulgur wheat
1/2 lb pumpkin or winter squash, peeled, diced into 1/2 inch cubes
4-6 teaspoons olive oil
3/4 cup water or vegetable broth
1 medium onion, chopped
1 1/2 inches cinnamon sticks
1/2 teaspoon salt

Preparation
1. Heat the olive oil in a large heavy saucepan over medium-high heat.
2. When the oil is hot, add the cinnamon and stir-fry for about 10 seconds.
3. Add the chopped onions and cook for about 2-3 minutes (until the onions start to color a little around the edges).
4. Add the bulgur wheat, diced pumpkin and salt. Stir-fry for about 3 minutes.
5. Add water or vegetable broth, stir and bring to a boil.
6. Cover the pot with a lid, reduce the heat to low and simmer for about 30 minutes.
7. Lift the lid, cover the pot quickly with a clean dishcloth and return the lid to the pot. Remove from the heat and let stand for about 15 minutes.
8. Stir gently before serving.

WW POINTS per serving: 2
Nutritional information per serving: 84 calories, 4.6g fat, 1.7g fiber

Photo credit: brokenburner

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• Weight Watchers Slow Cooked Garlic Chicken recipe - 3 points
• Weight Watchers Grilled Chicken Breasts in Spiced Yogurt recipe - 6 points
• Weight Watchers Tomato and Basil Baked Fish recipe - 4 points

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