Buckwheat and Butternut Squash Risotto

Buckwheat and Butternut Squash Risotto

3.7 47 rating

Подготовка 10 min

Всего 35 min

4 portions

Ingredients

red onion quartered
3 oz
garlic cloves
3
extra virgin olive oil
1 oz
vegetable stock
25 oz
buckwheat groats
6 oz
short grain rice
2 oz
salt
½ tsp
freshly ground black pepper
1 tsp
butternut squash peeled and cubed (½ in.)
12 oz
12 oz kabocha squash, peeled and cubed (½ in.)
mascarpone cheese
1 oz
fresh parsley leaves chopped
6 sprigs

Difficulty

easy

Nutrition per 1 portion

Sodium 350.9 mg

Protein 8.4 g

Calories 1414.4 kJ / 338.1 kcal

Fat 11.1 g

Fibre 6.6 g

Saturated Fat 2.8 g

Carbohydrates 55.5 g

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Также представлен в

Simple Ideas 179 Recipes
United States

Veggie Table 51 Recipes
United States

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