A new zero waste/ bulk dry foods store in Beckenham called Alexander Stores has recently opened. I am so excited to have a shop like this locally and it has inspired many new and exciting recipes filled with a variety of dried grains and pulses. I have even had to purchase more containers for dry food storage for all my new goodies!
One of my recent purchases from the shop was buckwheat which prompted the creation of what I like to call buckotto – or buckwheat risotto. Technically, buckwheat isn’t a grain (as discussed in my buckwheat & beetroot crepe recipe) but I still like to treat it like one!
To make this gluten and grain-free version, I went through the same process of traditional risotto but subbing in buckwheat for the rice: sauteeing garlic and leeks, adding the buckwheat, a splash of white wine and then slowly adding the stock while simmering.
In classic risotto, the starch in the arborio rice helps the dish come together and turn creamy even before the rice is completely cooked. For this version, the texture change occurs later in the process and yields a nuttier and slightly chewier bite.
To complement the buckwheat groats, I topped the dish with roasted cauliflower and almonds. However, you could also use any favourite risotto accompaniment such as asparagus, lemon or even butternut squash.
buckwheat risotto w/ roasted cauliflower, almonds & leeks
Ingredients
- 15 ml extra virgin olive oil
- 600 grams cauliflower 1 medium head chopped into bite size pieces
- 30 grams vegan butter
- 80 grams leeks
- 4 grams garlic minced
- 1 tsp tarragon dried
- 300 grams buckwheat uncooked
- 120 ml white wine
- 360 ml vegetable stock
- 50 grams almonds chopped or slivered
- salt and pepper to taste
Instructions
- Preheat oven to 200°C (400°F) and line baking pan/ roasting pan in aluminium foil and set aside.
- Place chopped cauliflower in roasting pan and toss with 15 ml of olive oil, salt and pepper. Bake for 30 minutes, flipping half way (when you remove the almonds from the oven)
- At the same time, add the chopped or slivered almonds on a small baking tray or pan on a separate rack in oven for 15 minutes.
- Meanwhile, melt the butter in a pan over medium heat. Add in garlic and leeks and cook for four to six minutes until softened and then pour in buckwheat and toast for one minute.
- Add in tarragon and pour in the wine and continue to cook until absorbed, and then add in 120 (1/3) of vegetable stock.
- Continue stirring the risotto and allow the liquid to be absorbed, gradually adding in the rest of the vegetable stock in thirds until completely absorbed and buckwheat is tender. (about twenty minutes).
- Season with salt and pepper to taste and serve topped with roasted cauliflower and almonds.
