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Buckwheat and Butternut Squash Risotto
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- 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
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
- per 1 portion
- 1414.4 kJ / 338.1 kcal
- 8.4 g
- 55.5 g
- 11.1 g
- Saturated fat
- 2.8 g
- 6.6 g
- 350.9 mg
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