Vegetarian

Buckwheat Risotto with Vegetables

Name: Buckwheat Risotto with Vegetables
Yield: 1
Ingredients: 2.89 oz (82 g) toasted buckwheat groats (kasha); 0.46 oz (13 g) extra-virgin olive oil; 0.01 oz (0.17 g) Mediterranean herb blend; 0.1 oz (2.7 g) fine salt; 0.15 oz (4.2 g) fresh basil; 0.78 oz (22 g) yellow onion; 0.56 oz (16 g) carrots; 1.16 oz (33 g) zucchini; 0.99 oz (28 g) eggplant

Ingredients, directions, and nutrition — adapted for your kitchen.

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Buckwheat Risotto with Vegetables — AI-generated serving illustration. About the images

Ingredients & directions

Servings

Net amounts for prepared ingredients. Cups and spoons require verified ingredient densities and are not calculated using a blanket grams conversion.

Ingredients

toasted buckwheat groats (kasha)2.89 oz (82 g)
extra-virgin olive oil0.46 oz (13 g)
Mediterranean herb blend0.01 oz (0.17 g)
fine salt0.1 oz (2.7 g)
fresh basil0.15 oz (4.2 g)
yellow onion0.78 oz (22 g)
carrots0.56 oz (16 g)
zucchini1.16 oz (33 g)
eggplant0.99 oz (28 g)

Directions

Dice the vegetables, sauté in oil, and combine with the cooked buckwheat.
Season with salt and spices.
Garnish with herbs.

Allow enough pan space and oven capacity when scaling. Do not multiply cooking times by the serving count.

Nutrition per original serving

383kcal

10.8 gProtein

14.7 gFat

52 gCarbs

Values from the original calculations; not recalculated after regional substitutions. Nutrition per serving stays the same when scaling. Check allergens against the products you use.

This recipe is provided for personal use.

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