Beetroot and Buckwheat Risotto with Amy
Author: 
 
Ingredients
  • ½ cup buckwheat groats, well rinsed
  • 1 small onion, finely diced
  • 1 ½ mushrooms, finely diced
  • At least 2 cloves garlic, crushed
  • 1 ½ cups chicken or vegetable stock
  • 1 beetroot, pre roasted and cubed
  • ¾ of a zucchini, diced
  • 1 cup red kale
  • 2 tablespoons oregano leaves, roughly chopped
  • ⅓ cup parsley, roughly chopped
  • ⅓ cup low fat cottage cheese
  • Grated parmesan, pecorino, nut parmesan or nutritional yeast
  • ¼ cup roasted pumpkin seeds
  • Dried Italian herbs
  • salt & pepper for seasoning
  • Juice of ¼ lemon
Instructions
  1. Warm your stock through until hot.
  2. Take another saucepan and place it on medium heat. Add a tbsp. of the stock, then add the mushroom, onion and garlic and sauté in the stock.
  3. Once the onion is slightly transparent add the buckwheat and stir continuously for 1-2 minutes until the buckwheat softens just a little. Continue to add the hot stock in generous ladle size serves and to stir the stock through until the buckwheat takes up the stock.
  4. Continue with this process of adding stock until the buckwheat becomes softened through with slight crunch to the bite. Season the buckwheat with some dried Italian herbs, salt and pepper throughout the process.
  5. Once the risotto is soft but still toothsome, turn to a low heat and stir through roasted beetroot, zucchini, kale, oregano and parsley. Heat through until the kale is wilted, the beetroot is warm and the zucchini is cooked.
  6. Just before serving, stir through the cheese and lemon juice.
  7. Place lid on saucepan, turn off the heat and leave the risotto for 1-2 minutes to relax.
  8. Serve the risotto topped with roasted pumpkin seeds, remaining parsley, grated pecorino/parmesan/nutritional yeast/nut parmesan and lots of cracked pepper.
Recipe by eatmystreet at https://www.eatmystreet.net/2016/04/30/beetroot-buckwheat-risotto-amy/