This simple vegan buckwheat risotto recipe is a great winter warmer, and a fantastic alternative to rice risottos. The earth flavours of buckwheat and beetroot complement each other perfectly, creating a delicious red bowl of comfort food.
Don’t be confused by buckwheat’s name, as it is actually a seed, similar to quinoa, not a grain as its name suggests and is completely gluten free. Buckwheat is not only high in fibre, great for feeding the good bacteria in our guts but also packed with magnesium to help with muscular recovery. Combine the benefits of this tasty seed with the high levels of nitrates in beetroot found to enhance tolerance to high intensity exercise as well as aid recovery and you have a wonderfully beneficial post-exercise dinner.
It is fantastic on its own or delicious on a bed of spinach leaves.
Serves 3-4 Prep time 15 min Cook time ca. 30-35 minIngredients:
2 tablespoons olive oil
3 Shallots, finely diced
2 cloves garlic, crushed or finely chopped
240 untoasted buckwheat
800ml vegetable stock
400 grams beetroot, peeled and grated
Juice of ½ lemon
Salt and black pepper
- Heat the olive oil in a large pan on a medium to low heat. Add the shallots and garlic and gently fry until soft but not coloured, approximately 4-5 minutes.
- Add the buckwheat and ‘toast’ for 1 minute. Add 150ml of the stock and cook gently, stirring constantly, until the liquid is nearly fully absorbed.
- Add the grated beetroot and stir together for 2 minutes. Then gradually add the remaining stock, stirring until it absorbs with each ladle, until the buckwheat is cooked but retains some bite. This process will take approximately 20 minutes.
- To finish, squeeze in the lemon juice and season to taste with salt and black pepper.