Beetroot Buckwheat Risotto
EVENT: SHHH COOKING SECRETLY
THEME: STICK TO SEEDS
RECIPE: BEETROOT BUCKWHEAT RISOTTO
Beetroot Buckwheat Risotto made in a healthy style, with buckwheat groat and roasted beetroot. Total comfort food which is creamy, full of flavours and easy to make. Have also added beetroot stem and leaves for added nutritional value. Beetroot enriches the risotto with iron and folate and buckwheat is a great source of protein and fibre.
First Time I Had Risotto
The first time I tasted a lovely creamy and cheesy risotto was at Hilton Dubai The Walk. My son was the manager at one of their dining area, the Pure Sky Lounge. We had dinner once and the vegetarian option was Mushroom Risotto. My son assured me that I would love it. And I did. By far the yummiest I’ve tasted. Since then have had risotto often but the one in Hilton is the best.
I once had buckwheat risotto with mushrooms at a vegan restaurant in Montreal. I cannot remember the name. By the way do you that Montreal’s eating scene is very cosmopolitan with menus from literally all around the world. From Afghani, Ethiopian to Indian. Wonder if there is a Kenyan Restaurant?
This Month’s Theme
This Month’s Theme, STICK TO SEEDS has been suggested by Archana who blogs at The Mad Scientist’s Kitchen. Her suggestion was to use seeds abundantly in our dishes. Remembering the buckwheat mushroom risotto I had, I wanted to use buckwheat. Talking about seeds, I’m going to try out Archana’s Saffron and Chia Seed Pudding. What I like is the cooked apple cinnamon topping. For this theme she has made KACHAYA DINKA CHI PUD.
This month my partner is Narmadha who blogs at Nams Corner. While we are on the subject of partners, there are two recipes I would really love to try out from Narmadha’s blog, EGG KHEEMA MASALA a different way to enjoy an egg curry. I would also love to try out her SESAME SEED CHUTNEY. In conversation I mentioned that I have beetroot, beet leaves and stems. Based on that Narmadha suggested beet leaves and oregano as my secret ingredients. That is when I decided to replace mushroom with beetroot for this risotto recipe.
Narmadha had indicated that she would like to bake Sesame Seed cookies from my blog Based on that I suggested she uses wheat flour and honey. She baked these delicious Italian Sesame Seed Cookies.
A Bit About The Group:
So why am I talking about partners? In brief, every month a new theme is chosen by members. Furthermore, the participants are paired up. In turn, they give each other 2 secret ingredients to use in their recipe which is prepared fitting the theme.
As soon as their dish is ready, the photo is shared on our Facebook group. The other participants try and guess the secret ingredients. Towards the end of the month the recipe is shared on the group. Additionally, members get to know each other and interact with them.
IS BUCKWHEAT A SEED?
Actually, you must be wondering why I am using buckwheat with no other seeds for this theme. In fact buckwheat is not a cereal or a grain though the word wheat is included in its name. Considered a super seed, it is a fruit seed and related to sorrel and rhubarb. Classified as a pseudo-cereal, the seeds of buckwheat are used like grains or cereal.
In fact, this super seed helps to maintain healthy blood sugar levels in the body. Also it is a rich source of dietary fibre and has good quality protein. Additionally it is gluten free making it ideal for those who have gluten intolerance. In general, it is richer in minerals like manganese, copper, magnesium, iron and phosphorus compared to wheat, rice and corn.
Some Buckwheat Recipes On My Blog
To clarify, ever since I first tasted buckwheat paneer pakoda at the ISKCON temple in Juhu, I got hooked to buckwheat. That is when the exploring with this super grain began. Back then it was not easily available in Kenya. Therefore, I would make sure I would buy some from India. Buckwheat flour is commonly used to prepare fasting food for Ekadashi and Navratri.
Healthy Buckwheat Breakfast Pudding – where I have used buckwheat dalia (coarsely ground).
Ingredients Required For Beetroot Buckwheat Risotto
- Beetroot -boiled or roasted. Roast with the skin as then it becomes easier to peel it off. I cut the beetroots into halves so it roasts quickly. Brush them with a bit of olive oil before roasting. Finely grate or process the beetroot in a food processor to a coarse paste.
- Beet Leaves and Stalk- since I had got fresh tender beetroot with fresh leaves and tender stalks, I added it to the risotto. If you don’t have them use spinach instead. In place of the stalk can add chopped zucchini.
- Buckwheat Groats – the hulled seeds are called groats. You want whole seeds and not the coarse ones that are sometimes available. Wash the buckwheat groat to remove any dust, sand, grit, etc. If you like you can soak it in the stock or water for about 30 minutes. This helps them to cook faster.
- Onion – peeled and finely chopped. Use any, white, yellow or red.
- Garlic – peeled and sliced. Add according to your taste. I added a bit more as I love garlic.
- Fresh Mint – wash the leaves. Can add them whole as they will wilt on cooking.
- Fresh Oregano – remove the leaves from the stalk. If you don’t have fresh oregano then use dried, about 1 tsp.
- Stock or Water – to cook the risotto. Since risotto is a bit gooey, we need a bit more liquid. You can also add wine or cream for a more creamier texture. If you add cream, then add it once the risotto is cooked and not at the beginning.
- Salt – add according to your taste.
- Black Pepper Powder – add according to your taste.
- Parmesan Cheese – a vital ingredient for a delicious risotto. However, you can use any other cheese or completely omit it.
- Lemon – for the juice and the zest. The zest adds a distinct flavour to the risotto.
- Olive Oil – can use butter too if you wish.
WATCH HOW TO MAKE BEETROOT BUCKWHEAT RISOTTO
BEETROOT BUCKWHEAT RISOTTO
- 3 small beetroots
- 2 cups beet leaves chopped
- 1 cup beet stalks/stems finely chopped
- ¼ cup mint leaves fresh
- ¼ cup oregano leaves fresh
- 1 cup buckwheat groats
- 3 cups stock or water
- 1 cup onion finely chopped
- 4 cloves garlic peeled and sliced
- 1 tbsp lemon zest
- 1-2 tbsp lemon juice
- 1 tbsp olive oil
- 1 tsp salt
- ½ tsp black pepper powder
- ½ cup parmesan cheese grated
- extra olive oil for brushing
PREPARE THE BEETROOTS:
- Wash the beetroots, leaves and stalks thoroughly to remove any dirt.
- Preheat the oven to 200°C.
- Line a baking tray with some parchment paper or foil.
- Trim the ends of the beetroots. Cut them into halves.
- Arrange them on the baking tray with the cut side facing up.
- Brush them lightly with olive oil.
- Roast them for 30-40 minutes or till done.
- Remove the roasted beetroots from the oven and allow them to cool a bit.
- Peel and grate them. Alternately, process them in a food processor to a coarse paste.
PREPARE THE BUCKWHEAT:
- Add the buckwheat groat to a sieve. Wash it under running water to remove any grit, dirt or sand.
- Soak the buckwheat in the stock or water if you want to. This will reduce the cooking time.
- Pluck the mint leaves off the stalk and wash them.
- Pluck the oregano leaves and wash them.
- Pluck the stalks or stems from the beet leaves. Discard any tough stalks. Use only the tender ones.
- Chop the leaves and stalks finely.
- Peel and chop the onion finely.
- Peel and slice the garlic.
- Grate parmesan cheese.
PREPARE THE BEETROOT BUCKWHEAT RISOTTO:
- Heat oil in a wide pan over medium heat.
- Add chopped onion and stir fry till it becomes a bit soft.
- Add garlic and stir fry till you get the aroma of garlic.
- Add the chopped stalks. Stir fry for 2-3 minutes.
- Add the chopped beet leaves, mint and oregano. Stir fry till the leaves begin to wilt a bit.
- Add the beetroot and mix well. Add buckwheat groat.
- If soaked, add with the soaking water or stock.
- Add lemon zest, stock or water and salt. Mix well.
- Cover the pan and allow the buckwheat to cook over low heat till it is done. This will take about 25-30 minutes.
- Check in between if you need to add more water or stock.
- If the buckwheat is cooked, add pepper powder and parmesan cheese. Mix well. If you are using any cream then add it at this stage.
- Serve hot beetroot buckwheat risotto with extra parmesan cheese.
- If you don't soak the buckwheat then it may need extra water or stock.
- Omit the cheese if you want to. Or use any other cheese of your choice.
- Use spinach instead of beet leaves.
- Use zucchini finely chopped instead of beetroot stalks.
- Can add wine along with the water or stock if you wish.
- Add cream with the cheese at the end if you are using any.
- If you don't want to roast the beetroots then boil them. Sometimes ready cooked beetroot are available in the stores.
Pin For Later:
A little request:
- If you do try this recipe then please either
- add a comment below,
- send a picture to my email email@example.com
- tag me as #mayuri_jikoni on Instagram
- or tag me on Twitter as #Mayuri1962