Buckwheat Risotto with Beets, Fennel and Mushrooms
Here’s a recipe made from buckwheat risotto with beets, fennel and mushrooms. It’s perfect for when you’re having dinner with friends. It’s easy to make in large quantities, plus your non-Vegan friends won’t miss out on any animal products.
The main ingredients are buckwheat groats (or arborio rice), chopped fennel, mushrooms, beets and red pesto. Fennel makes this dish taste fresh, the beetroot gives it sweetness, and the mushrooms add some flavor. And all these tastes are stirred into the cooked buckwheat groats which give a hearty touch and are packed with nutrients and antioxidants.
The other day someone asked me what are “groats.” It turns out that oats are whole grains used in cereals, breads and other baked goods. Groats are kernels that have had their outer hulls removed. They’re usually made into flakes or granules. These are known as steel cut oats because they’ve been sliced using steel knives.
Beets contain high concentrations of nitrates, which stimulate the body’s metabolic rate and can help aid weight loss. They also contain antioxidant compounds, including betalains, which have anti-inflammatory properties. Beets also contain probiotics which can help with digestive issues and improve gut health.
Beet Buckwheat Risotto
Prep Time 20 mins + Cook Time 30 mins = Total Time 50 mins
- 2 1/2 cups (500 gr) cooked beets
- 4 cups (250 gr) chestnut mushrooms
- 1 fennel
- 1 cup (150 gr) buckwheat groats (or arborio rice)
- 2 tbsp red pesto
- 1 tbsp coriander powder
- half a tbsp cumin
- 1 tsp cardamom
- a pinch of sea salt & pepper
- half a fresh coriander (also known as Cilantro)
- Clean and chop the mushrooms, fennel and beets into small and equal pieces.
Heat up a skillet on the stove, then add one tablespoon of extra virgin olive. After frying for five minutes, add the mushrooms and sautéed fennel. Cook for another 5 minutes until the liquid from the mushrooms has completely evaporated. Put into a bowl and set aside for later.
- Add some new olive oil to the skillet and add the buckwheat groats/arborio rice. Toast for about 2 minutes over medium heat golden brown.
- Bring to simmer and add about 100 ml warm water at once to the pan. When the water gets absorbed by the buckwheat/arborio rice, add another 100 ml warm water. You will need around 600 ml water to cook the buckwheat/arborio rice tender.
Once the buckwheat groat/arborio rice mixture has been cooked, add all the remaining ingredients except for the salt and pepper to the mixture and stir to combine. Add the salt and pepper to taste.
- Reheat and when warm, serve with some coriander and enjoy!
You can add spinach to the Risotto. Some like to have spinach substituted for the fresh coriander (cilantro). Either way can work.
I hope you enjoyed this recipe. I’d love to hear your feedback. If you try it, let me know how it turned out for you.