Buckwheat and Butternut Squash Risotto

Buckwheat and Butternut Squash Risotto

3.7 47 valutazioni

Prep. 10min

Totale 35min

4 portions

Ingredienti

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

Difficoltà

facile

Valori nutritivi per 1 portion

Sodio 350.9 mg

Proteine 8.4 g

Calorie 1414.4 kJ / 338.1 kcal

Grassi 11.1 g

Fibre 6.6 g

Grassi saturi 2.8 g

Carboidrati 55.5 g

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Presente anche in

Simple Ideas 179 ricette
Stati Uniti

Veggie Table 51 ricette
Stati Uniti

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