SERVES
4
COOKING TIME
35 minutes
Variation tip: Instead of buckwheat you can also use brown rice or spelt.
INGREDIENTS
- 2 onions
- 2 garlic cloves
- 500 g cooked beetroot
- 2 sprigs of fresh thyme
- 2 tbsp of organic coconut oil
- 300 g buckwheat
- 1.2 litre hot vegetable stock (use half a cube or 1tbsp of powdered stock)
- 30 g pine nuts
- 150 g sheep’s/goat feta cheese
- 75 g rocket or lambs leaf salad, baby spinach or a mix of green leaves
METHOD
- Chop the onion and the garlic finely, but keep them separate. Cut the beetroot into ½ cm cubes. Remove the leaves from the sprigs of thyme.
- Heat the oil in a heavy bottomed pan on a medium heat. Add the onion and thyme leaves and gently sauté for 3 min. Add the garlic and continue to sauté for 1 min. Add the buckwheat and mix thoroughly to coat the grains, continue stirring for 3 min. until the grains become transparent.
- Add a splash of the hot vegetable stock and mix until it is absorbed. Then add a little more and mix again until that is absorbed. Keep on adding the stock little by little stirring all the time until the buckwheat is soft but still has some bite to it. This should take about 25 min. During the last 10 min. of cooking time add the beetroot to the pan to warm it through.
- Meanwhile, in a frying pan dry roast the pine nuts over a medium heat for 3 min. until they are golden brown.
- Crumble the feta cheese and mix half into the risotto, keeping back the other half for serving.
- Divide the green leaves you are using over the plates and then add the risotto. Sprinkle the remaining feta cheese and the pine nuts over the risotto and season according to taste with pepper and if needed a pinch of salt.