buckwheat risotto w/ roasted cauliflower, almonds & leeks
A gluten-free and heartier alternative to the classic risotto served with flavourful roasted cauliflower and almonds.
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.
Nutrition
Calories: 488kcalCarbohydrates: 69gProtein: 16gFat: 18gSaturated Fat: 3gSodium: 460mgPotassium: 954mgFiber: 12gSugar: 5gVitamin A: 833IUVitamin C: 75mgCalcium: 100mgIron: 3mg
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