Buckwheat and Butternut Squash Risotto

Buckwheat and Butternut Squash Risotto

3.7 47 évaluations

Prép. 10min

Total 35min

4 portions

Ingrédients

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

Niveau

facile

Infos nut. par 1 portion

Sodium 350.9 mg

Protides 8.4 g

Calories 1414.4 kJ / 338.1 kcal

Lipides 11.1 g

Fibre 6.6 g

Graisses saturées 2.8 g

Glucides 55.5 g

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Également présenté dans

Simple Ideas 179 Recettes
États-Unis

Veggie Table 51 Recettes
États-Unis

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