Nourishing buckwheat risotto
( SERVES 4 )
Photo by Eleanor Ozich
This nourishing buckwheat risotto has a lovely robust flavor, and is incredibly comforting. Despite its name, buckwheat is not a wheat, it is a type of fruit seed, making it gluten free, nutritious and energising. I have used fennel in this dish to give a subtle sweet aniseed flavor, which works in perfect harmony with the white wine, lemon and italian parsley. The perfect mid week winter meal.
- In a large dry skillet, on medium heat, toast the buckwheat until slightly browned. Set aside.
- Melt 2 Tbsp of the butter in a large saucepan on medium heat. Add the onion, and garlic, then saute until soft and slightly browned. Add the wine if using, then simmer for 2-3 minutes.
- Add the buckwheat, stock, water and a pinch of salt and pepper. Bring to a soft boil, then turn down the heat to low, and simmer, while stirring occasionally for 25-30 minutes or until almost all the liquid has evaporated. Stir in the remaining butter, parsley and lemon juice. Adjust seasonings if needed.
- Serve with a sprinkling of grated parmesan.