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Mushroom Buckwheat Risotto With Goats Curd
JESSICA COX16Ingredients
60Minutes
240Calories
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Ingredients
US|METRIC
4 SERVINGS
- 1/3 cup buckwheat
- 1/2 onion (small, finely diced)
- 1 clove garlic (finely sliced)
- 2 cups stock (chicken or vegetable)
- 1/2 cup white wine
- 1/3 cup shiitake (dried)
- 2 portobello mushrooms (large, thickly sliced)
- 2 Tbsp. fresh thyme
- 2 Tbsp. fresh marjoram
- 1/2 cup chopped parsley
- 2 Tbsp. olive oil
- 1/3 cup manchego cheese (grated)
- goats curd (large spoonful soft)
- salt
- pepper
- truffle oil (optional but amazing!)
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NutritionView More
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240Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories240Calories from Fat100 |
| % DAILY VALUE |
| Total Fat11g17% |
| Saturated Fat2.5g13% |
| Trans Fat |
| Cholesterol10mg3% |
| Sodium510mg21% |
| Potassium510mg15% |
| Protein10g |
| Calories from Fat100 |
| % DAILY VALUE |
| Total Carbohydrate23g8% |
| Dietary Fiber4g16% |
| Sugars5g |
| Vitamin A15% |
| Vitamin C25% |
| Calcium15% |
| Iron15% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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