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Creamy Beetroot and Buckwheat Risotto

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Creamy Beetroot and Buckwheat Risotto

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.

Creamy Beetroot and Buckwheat Risotto 1

Creamy Beetroot and Buckwheat Risotto

Creamy Beetroot and Buckwheat Risotto

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… Print This
Prep Time: Cooking Time:
Rating: 5.0/5
( 1 voted )

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

    1. Thoroughly rinse the buckwheat. Drain and set aside.
    2. 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.
    3. Turn the heat to low. Add chilli flakes, paprika, sumac, Italian herbs and bay leaves and fry for another minute.
    4. 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.
    5. 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.
    6. Cook on a low to medium heat until all the liquid is absorbed (around 15-20 minutes). Keep stirring every 5-7 minutes.
    7. 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.
    8. 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.

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    Originally posted 2019-01-21 09:27:05.

    Found this recipe helpful? Don't forget to SHARE on Pinterest!
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