Creamy Beetroot and Buckwheat Risotto in a healthy style. Completely creamy and yet light, this is another dish from the “Home Comfort Food” series. This modest meal is a real nutrition concentrate: beet enriches it with iron and folic acid, while buckwheat is a source of protein and fiber. Vegan, gluten free and dairy free.
Ingredients
For Risotto:
- 1 cup unroasted buckwheat
- 1 tbsp olive oil
- 1 small shallot , finely chopped
- 1 clove of garlic , crushed
- 300 g cooked beetroot (about 4 small beetroots)
- ¼ tsp red chilli flakes
- 1 tsp smoked paprika
- 1 tsp sumac
- 1 tsp mixed Italian herbs seasoning
- 2 bay leaves
- 1 cup vegetable stock (from a cube)
- 3 x ¼ cups light coconut milk (from a tin)
- 1 tbsp fresh lemon juice
- Salt & pepper to taste
For Garnish:
- 1 tsp olive oil
- ½ cup mushrooms , sliced or quartered
- 2 cups tightly packed spinach leaves
- 1 small garlic clove , crushed
- Salt & pepper to taste
- Fresh dill (or herbs of choice)
- Pomegranate jewels
Instructions
- Thoroughly rinse the buckwheat. Drain and set aside.
- Add a tablespoon of olive oil into a big pan (big enough to contain all risotto). When the oil is just starting to sizzle, add finely chopped shallot & garlic. Fry over medium heat for a couple of minutes until golden brown.
- Turn the heat to low. Add chilli flakes, paprika, sumac, Italian herbs and bay leaves and fry for another minute.
- In the meantime, process half of the beetroot in a food processor until fine mixture (for a minute or two). Dice the rest of the beetroot into small chunks.
- Add the buckwheat and all the beetroot into the pan with onion and garlic. Stir well. Pour the vegetable stock, coconut milk and lemon juice into the pan. Stir again.
- Cook on a low to medium heat until all the liquid is absorbed (around 15-20 minutes). Keep stirring every 5-7 minutes.
- Whilst the risotto is cooking, fry the garlic with olive oil in a separate pan. When the garlic turns golden brown, add sliced mushrooms . Sautee for round 5 minutes until the mushrooms are slightly soft. Add spinach, salt & pepper to taste and cook for a further 2 minutes until all the spinach leaves wilt.
- When the risotto is ready, add salt & pepper if needed. Serve with sautéed mushrooms & spinach and fresh dill.
Originally posted 2019-01-21 09:27:05.
Originally posted 2019-01-21 09:27:05.
