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ASPARAGUS BUCKWHEAT RISOTTO

A creamy, flavourful, fresh take on risotto using gluten free buckwheat. With its natural nuttiness, it is a perfect match for the classic risotto preparation
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 4

Ingredients

  • 4 tbsp butter
  • 6-8 shallots , diced
  • 4 garlic cloves , minced
  • 1/4 cup white wine
  • 4 cups chicken or vegetable stock , brought to a simmer in a medium pot (have an extra 1/4 cup on hand to thicken if you find the final dish too thick for your liking)
  • 1 cup toasted buckwheat (see notes below)
  • 3 cups cut up veggies: fresh asparagus and baby zucchini. (if using larger zucchini, then quarter dice)
  • 1/2 cup freshly grated parmesan cheese
  • 4 tbsp cream (I use kefir- it gives the dish a wonderful, ever so slight tang)
  • kosher salt
  • fresh cracked pepper

Instructions

  1. In a large sauce pan, bring butter to a bubble over medium high heat.
  2. Add the shallots and garlic and saute for 5-8 minutes, till softened, and turning golden.
  3. Add the buckwheat and stir well to make sure all the 'grains' are coated with the butter and shallot mixture.
  4. Add the wine and cook down to almost nothing. Drop the heat to med-low.
  5. SLOWLY, 1/2 cup at a time, add the simmering chicken stock to the buckwheat. Stir regularly to ensure the liquid is going to all the grains. You want the heat to create a simmer, not a boil. When the liquid is almost entirely absorbed, add the next 1/2 cup of stock. Repeat these steps until all the stock has been used, or the buckwheat is now softened, and creamy.
  6. Add the chopped vegetables to the buckwheat and stir to combine.
  7. Add the parmesan cheese and stir to combine.
  8. Add the cream or kefir and stir to combine.
  9. Season with salt and pepper.
  10. If you find it is a little thick or dry, then add some more stock or hot water.
  11. Garnish with extra shaved parmesan cheese

Recipe Notes

I specify Toasted buckwheat for a reason. If you use plain, it cannot stand up to the long cooking time. It will turn into a mushy mess!

This dish is easily adapted to other veggies: baby kale or spinach; mushrooms, squash, celery, even just a simple lemon and cracked pepper. You could add some chopped nuts to increase the protein factor, although buckwheat is high in protein.

The time needed to prepare this dish will obviously depend on how many you are feeding. I have shown it for feeding 4 people. But this could mean 6-8 as a side dish. And it is easily cut in half or even quartered, if you just feel like making it for yourself!