Alimonia

Autumnal beet and buckwheat risotto

28.8.2023

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Author:

Alimonia

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Hearty dishes

∙ Gluten-free & vegan∙

Autumn is here, which is why I would like to share with you this autumnally colorful buckwheat risotto with beetroot. It is incredibly creamy and can definitely compete with a classic Italian risotto! The beetroot gives the dish a beautiful, strong color and gives the risotto a slightly earthy, sweet flavor. Buckwheat also contains valuable micronutrients such as magnesium, potassium, calcium, iron, vitamins B1, B2 and E and, with ten percent high-quality protein, is a great source of protein for veggies and vegans. Another special feature of buckwheat is the lack of gluten (glue protein), making it ideal for people with gluten intolerance or celiac disease. Dear risotto lovers, if you want to try something new, I can highly recommend this dish. It is not only a real visual highlight, but also irresistibly delicious in terms of taste😊!

Ingredients

140g buckwheat
2 red onions, finely chopped
2 garlic cloves, finely chopped
320ml vegetable broth
300g cooked beetroot (vacuum packed)
50g vegan parmesan or yeast flakes (if not vegan, then real parmesan)
1 lime
1/2 bunch of fresh coriander
100g vegan crème fraîche (new roots)
green of a spring onion
Salt
Pepper

This is how it's done

First, prepare the herb dip. To do this, wash the spring onions and cut the green parts into small rings. Wash the coriander and chop finely. Add the green parts of the onions and coriander to the crème fraîche and stir well. Add a little lime juice, season with salt and pepper and set aside.
Rinse the buckwheat well under cold water and let it drain.
Sauté the finely chopped onions and garlic cloves in a pan with a little oil until translucent. Add the buckwheat and fry for about 3 minutes. Bring to the boil with the vegetable stock and simmer with the lid closed for about 15 minutes until the buckwheat is al dente.
In the meantime, puree 230g beetroot with 100ml vegetable stock and the juice of 1/2 lime in a blender. Cut the remaining beetroot into small cubes.
As soon as the buckwheat is cooked, stir in the beetroot puree and the finely chopped cubes. Finally, stir in the Parmesan and season again with a little lime juice, salt and pepper. The mixture should now be nice and creamy, like a traditional risotto.
Serve the buckwheat risotto in deep plates, add some crème fraîche dip on top and garnish with the remaining green part of the spring onion.