Buckwheat Beetroot Risotto
Enjoy this vibrant and nourishing Buckwheat Beetroot Risotto, a naturally gluten-free take on a classic. Packed with fiber-rich beetroot and prebiotic buckwheat, this dish supports gut health while delivering a delicious, earthy flavor balanced by creamy goat's cheese.
Avg. Recipe Cost (US)
$20.70
Avg. Recipe Cost (UK)
£8.21
Nutritional Information (approx)
- Calories: 620 kcal
- Protein: 20 g
- Fats: 20 g
- Carbs: 90 g
- Fibre: 10 g
Tags
Vegetarian Gluten Free Healthy Main Course Risotto Dinner
Ingredients
- olive oil - 2 tbsp.
- small onions - 2 (chopped)
- thyme sprigs - 2 (leaves only)
- garlic cloves - 2 (crushed)
- beetroot - 2 ½ cups (500g) (cooked)
- buckwheat - 1 ⅓ cups (300g)
- vegetable stock - 5 cups (1.25L)
- pine nuts - ¼ cup (30g) (roasted)
- goat’s cheese - 1 cup (150g) (crumbled)
- rocket - 4 handfuls (to serve)
Preparation Instructions
- 1. Heat the oil in a pan on high heat. Add the onion and thyme and cook for 3 minutes. Add in the garlic and cook for another minute.
- 2. Next add in the buckwheat and cook for 3 minutes stirring until the grains are translucent, then add in a little bit of the vegetable stock and stir until it is absorbed.
- 3. Keep adding the stock until the buckwheat is cooked, it will take about 25 minutes. Add the beetroot for the last 10 minutes of cooking.
- 4. In the meantime, roast the pine nuts in a dry pan for 3 minutes on medium heat until golden brown.
- 5. Crumble the goat's cheese and stir in half the risotto at the end of cooking. Divide the rocket over the plates alongside the risotto.
- 6. To serve sprinkle with the rest of the goat's cheese,