Buckwheat is a great alternative to rice in this gluten-free, soupy mushroom risotto, though technically it's not really a risotto but is just as delicious.
Ingredients For Buckwheat And Mushroom Risotto Recipe
170 gram Buckwheat
Salt and pepper
2 tablespoon Butter
2 tablespoon Olive oil
4 Shallots, chopped
1 Clove garlic, peeled and crushed
2 tablespoon White wine
Nutrition value
148
calories per serving
14 g Fat< 1 g Protein2 g Carbs1 g FiberOther
Current Totals
14 g Fat
< 1 g Protein
2 g Carbs
1 g Fiber
MacroNutrients
Carbs
2 g
Protein
1 g
Fiber
1 g
Fats
Fat
14 g
Vitamins & Minerals
Calcium
10 mg
Iron
0 mg
Vitamin A
1 mcg
Vitamin B1
0 mg
Vitamin B2
0 mg
Vitamin B3
0 mg
Vitamin B6
0 mg
Vitamin B9
4 mcg
Vitamin B12
0 mcg
Vitamin C
2 mg
Vitamin E
2 mg
Copper
0 mcg
Magnesium
7 mg
Manganese
0 mg
Phosphorus
12 mg
Selenium
1 mcg
Zinc
0 mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
