![Buckwheat and Butternut Squash Risotto Buckwheat and Butternut Squash Risotto](https://assets.tmecosys.com/image/upload/t_web767x639/img/recipe/ras/Assets/ccf0e5fa-0e5a-49d8-972e-b58f9964525b/Derivates/4ccf5633-0feb-4148-8a15-878d115cfef3.jpg)
难易度
我们大部分食谱的难易度都是简易的。那些需要花费更多时间和烹饪技巧的,难易度会被标注为中等或者高级。
准备时间
这是您准备这道菜肴所需的时间。
总时间
该时间包括了从准备食材到成品上桌的总时间:如腌制、烘烤、冷却等。
份量
这里显示了这道食谱的份量。
食材
- 3 oz red onion, quartered
- 3 garlic cloves
- 1 oz extra virgin olive oil
- 25 oz vegetable stock
- 6 oz buckwheat groats
- 2 oz short grain rice
- ½ tsp salt
- 1 tsp freshly ground black pepper
-
12
oz butternut squash, peeled and cubed (½ in.)
或 12 oz kabocha squash, peeled and cubed (½ in.) - 1 oz mascarpone cheese
- 6 sprigs fresh parsley leaves, chopped
- 营养价值
- 每 1 portion
- 热量
- 1414.4 kJ / 338.1 kcal
- 蛋白质
- 8.4 g
- 碳水化合物
- 55.5 g
- 脂肪
- 11.1 g
- 饱和脂肪
- 2.8 g
- 纤维
- 6.6 g
- 钠
- 350.9 mg
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