![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)
Difficulty
Most of our recipes are easy. Those that require a little more time or cooking ability are rated medium or advanced.
Preparation time
This is how much time you need to prepare this meal.
Total time
This is the time it takes to prepare this meal from start to finish: marinating, baking, cooling etc.
Serving size
This shows how many portions this recipe makes.
Ingredients
- 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.)
or 12 oz kabocha squash, peeled and cubed (½ in.) - 1 oz mascarpone cheese
- 6 sprigs fresh parsley leaves, chopped
- Nutrition
- per 1 portion
- Calories
- 1414.4 kJ / 338.1 kcal
- Protein
- 8.4 g
- Carbohydrates
- 55.5 g
- Fat
- 11.1 g
- Saturated Fat
- 2.8 g
- Fibre
- 6.6 g
- Sodium
- 350.9 mg
Alternative recipes
Vegetable Soup
35 Min
Savory Butternut Squash Pies
1 Std. 25 Min
Greek Vegetables
1h
Roasted Cauliflower and Kale Soup
1 godz. 5 min
Purple Cauliflower Soup
25 Min
Broccoli Red Lentil Soup
30min
Kabocha Sage Risotto
40p
Quinoa Patties
1h
Butternut Squash Coconut Curry
40p
Barley and Lentil Radicchio Salad
1 Std. 25 Min
Lentil Mushroom Stroganoff
55 min
Risotto with Spinach and Peas
30min