Buckwheat and Butternut Squash Risotto

Name: Buckwheat and Butternut Squash Risotto
Prep time: 10 min
Cook time: 35 min
Total time: 35 min
Yield: 4 portions
Ingredients: 3 oz red onion; 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; 1 oz mascarpone cheese; 6 sprigs fresh parsley leaves

3.9 (37 ratings)

Difficulty easy

Preparation time 10 min

Total time 35 min

Serving size 4 portions

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