Beetroot & buckwheat risotto ala healthy style. Indulgingly creamy yet light, this is another dish from the ‘home comfort food’ series. This humble meal is a true nutritional powerhouse: beetroot enriches it with iron and folate, whilst buckwheat is a great source of protein and fibre. Vegan, gluten and dairy free.
If you’ve been following my humble health journey for a while, you know how much I adore beetroot. I’d already declared my love for this nutritious vegetable in my beetroot waffle post here, so I won’t ramble about it in this post.
For me, one of the real signs of a successful dish is when it gets thumbs up from my other half, who can’t live without meat. When he proudly declared after trying my vegan shepherd’s pie: ‘I much prefer this veggie version to the traditional meat one!’, I was really chuffed with myself. However, when he requested it at least twice a week, I knew it was time to come up with another winning meal (there’s only so much pie you can have!)
This beetroot risotto is another dish from the ‘home comfort food’ series. I’ve used light coconut milk to make it creamy yet not overly rich like a traditional risotto.
I chose to serve this risotto with wilted spinach & mushrooms to add extra textures and colour, however you can safely serve it plain.
I think I’ll be shortlisting this risotto for my ‘Valentine’s Dinner Recipes’. I wonder if the other half approves… I must say though, he’s been exceptionally good at making stellar curries recently, so I think I might let him spoil me on Valentine’s day. It’s lovely having your dinner cooked for you for a change, so I’ll be savouring it whilst I can.
Thank you for visiting my blog. I hope you enjoy the recipe.
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CREAMY BEETROOT & BUCKWHEAT RISOTTO (V, GF, DF)
- 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
- 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
- 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.