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BEETROOT BUCKWHEAT RISOTTO

mayurisjikoni
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.
5 from 18 votes
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Prep Time 10 minutes
Cook Time 20 minutes
soaking time: 30 minutes
Total Time 1 hour
Course Main Course, Main Meal
Cuisine fusion, Italian
Servings 4

Ingredients
  

  • 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

Instructions
 

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.

OTHER PREPARATIONS:

  • 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.

Notes

  • 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.
Keyword beetroot buckwheat risotto, buckwheat risotto