Buckwheat and Butternut Squash Risotto

Buckwheat and Butternut Squash Risotto

3.8 43 valoraciones

Prep. 10min

Total 35min

4 portions

Ingredientes

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

Inf. nutricional por 1 portion

Calorías 338.1 kcal / 1414.4 kJ

Proteína 8.4 g

Grasa 11.1 g

Carbohidratos 55.5 g

Fibra 6.6 g

Grasas saturadas 2.8 g

Sodio 350.9 mg

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