Buckwheat and Butternut Squash Risotto
TM6 TM5

Buckwheat and Butternut Squash Risotto

3.9 (37 ratings)

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
Fiber
6.6 g
Sodium
350.9 mg

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