Buckwheat and Butternut Squash Risotto
TM5 TM6

Buckwheat and Butternut Squash Risotto

4.5 (2 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.)
  • 1 oz mascarpone cheese
  • 6 sprigs fresh parsley leaves, chopped

Nutrition
per 1 portion
Calories
1359 kJ / 325 kcal
Protein
9 g
Carbohydrates
56 g
Fat
9 g
Cholesterol
4 mg
Fiber
8 g

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