
Devices & Accessories
Buckwheat and Butternut Squash Risotto
Prep. 10 min
Total 35 min
4 portions
Ingredients
-
red onion quartered3 oz
-
garlic cloves3
-
extra virgin olive oil1 oz
-
vegetable stock25 oz
-
buckwheat groats6 oz
-
short grain rice2 oz
-
salt½ tsp
-
freshly ground black pepper1 tsp
-
butternut squash peeled and cubed (½ in.)12 oz
-
mascarpone cheese1 oz
-
fresh parsley leaves chopped6 sprigs
Nutrition per 1 portion
Calories
338.1 kcal /
1414.4 kJ
Protein
8.4 g
Fat
11.1 g
Carbohydrates
55.5 g
Fibre
6.6 g
Saturated Fat
2.8 g
Sodium
350.9 mg
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