Here's how I would make this low-calorie risotto recipe even tastier—and still keep it under 400 calories

I'm always looking for comforting midweek meals that are tasty, low-calorie and—most importantly—easy to make. This veggie risotto ticks all those boxes, with the roasted butternut squash adding robust flavors, a mere 330 calories, and a simplified method.

However, if you have more time you can follow a more traditional method of making risotto and add more depth of flavor and creaminess.

Rather than simmering your risotto rice and onions in the stock, soften your onions in a hot frying pan first. Add the risotto to the pan to toast before adding a little stock to deglaze the pan, scraping the bottom of the pan to release the flavorful bits of cooked food that's stuck to the bottom of the pan. Then add a ladle of stock, stirring until the stock is absorbed, before adding another ladle. It's time-consuming, but stirring more frequently will release the starches from the rice for an even creamier sauce.

I also think leeks go beautifully with squash and sage, so I recommend adding this to the onion along with a lot of garlic. A whole leek will add about 50 calories and a clove of garlic adds about 4 calories, with a little oil to fry the onion in you're still under 400 calories.

Low-calorie risotto recipe