Friday, 4 January 2019

Beetroot Buckwheat Risotto

beetroot buckwheat risotto

Time to fess up.. I've had a bit of a love/ hate relationship with risotto over the years. I didn't like it when I was younger, then it became the default gluten free option in Italian restaurants following my diagnosis with coeliac disease so I learnt to love it, only to then be dumped over a bowl of it which promptly turned me off it again! I've subsequently rediscovered my love for it. After all, there's something incredibly comforting about the carby grains in an unctuous and warming sauce- side of heartbreak, optional.
This is my healthy twist on a classic risotto. Admittedly, coconut milk isn't exactly a traditional risotto ingredient but it adds a "hug in a bowl" creamy texture that works so well with the sweet, earthy beetroot and hint of zesty lemon. This is such a flavourful dish and what's more, the colour alone is enough to make you smile!

Three great health benefits: helps support the body's detoxification system, good source of fibre, boosts immunity

Serves 2-3

Ingredients:
1 tbsp olive oil
1 onion, finely chopped
3 cloves garlic, crushed
150g buckwheat, rinsed
250ml vegetable stock
3 medium (300g) beetroot, peeled and grated
1 x 400ml can coconut milk
Juice of 1 lemon
Sea salt and black pepper

Method:
1) Warm the oil in a pan over a medium heat on the hob. Add the onion and lightly fry for a few minutes, until softened. Next, add the garlic and fry for a further minute, stirring regularly.
2) Add the buckwheat and stir for a minute before stirring in the stock and simmering for 10 minutes, stirring regularly.
3) Next, stir in the beetroot, along with the coconut milk and lemon juice. Season to taste with salt and pepper. Simmer for 20 minutes, stirring regularly. Enjoy immediately

Let me know if you try out this recipe! Tag me on Twitter @HaloEats or Instagram @halo.eats
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