WeightWatchers Bulgur Risotto with Pumpkin Recipe

I am not a big fan of risotto recipes because they usually taste very boring to me. This one is an exception because it uses bulgur wheat instead of rice, and because the pumpkin is an unusual (but very nice) touch.

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.

How many Weight Watchers points in bulgur risotto with pumpkin recipe?
WW POINTS per serving: 2
Nutritional information per serving: 84 calories, 4.6g fat, 1.7g fiber

Photo credit: brokenburner

You might also like these main dish recipes:

• 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

Originally posted 2008-10-19 11:18:14.