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Beetroot & Buckwheat Risotto

Beetroot & Buckwheat Risotto

Beetroot & Buckwheat Risotto

Purple foods are amazing for feeding up some of your main beneficial bacteria, such as bifidobacterium and lactobacillus species. Your microbiota also love diversity, so the more different types of plant-foods you can get into your belly, the better! This purple-loving recipe is loaded with polyphenols & prebiotics, and should take you out of your usual risotto comfort-zone.

Ingredients

  • 4 large beetroot (1.2kg), chopped in quarters
  • 1 bunch kale, leaves broken from stalk
  • 1/2 cup olive oil
  • 2 tbsp fresh thyme
  • ¾ cup boiling water
  • 1 tsp red wine vinegar
  • 1 med onion (100g)
  • 4 cloves of garlic, chopped finely
  • 1 bulb baby fennel (130g), trimmed, chopped finely
  • 2 cups (400g) buckwheat
  • 5.5 cups vegetable stock/broth
  • ½ cup parmesan cheese
  • 40g ghee
  • 125g coconut cream or greek yogurt

Method

  1. Preheat over to 200 degrees celsius.
  2. Place beetroot on tray and drizzle with oil & 1 tbsp thyme. Bake for 40min.
  3. On another tray, place kale leaves on another tray and drizzle with oil and salt. Bake for 5-10min or until crisp.
  4. Blend beetroot in a high-powered blender with the boiling water until smooth. Cut the remaining beetroot into thin wedges. Transfer to a bowl and toss with 1 tbsp of olive oil and vinegar; season to taste.
  5. Heat remaining oil in a large fry-pan. Add onion, garlic, fennel and remaining thyme; cook for 5 min or until onion softens.
  6. Add buckwheat; cook stirring, for 1 min to until coated. Add stock and beetroot puree; bring to the boil.
  7. Reduce heat to low; simmer for 25 min, stirring occasionally or until buckwheat is tender. Stir in parmesan and ghee. Season to taste, cover; stand for 2 min.
  8. Serve risotto topped with coconut cream or greek yogurt, beetroot wedges, and kale chips.
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