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Buckwheat risotto with beetroot, goat cheese and pine nuts
 
 
4 ServingsPTM35 min

Buckwheat risotto with beetroot, goat cheese and pine nuts


Risotto with onion, garlic, beetroot, buckwheat, pine nuts, goat cheese and arugula.

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Directions

  1. Chop the onions and finely chop the garlic.
  2. Cut the red beet into cubes of ½ cm. Ris the leaves of the sprigs of thyme.
  3. Heat the oil in a heavy-bottomed pan over a high heat. Add the onion and thyme and fruit for 3 minutes.
  4. Add the garlic and cook for 1 min. Add the buckwheat and cook for 3 minutes while stirring until the grains are glassy.
  5. Add a dash of hot vegetable stock and stir until it is absorbed. Add a dash of hot broth each time and keep stirring until it is absorbed.
  6. Repeat until the buckwheat is done. This takes about 25 minutes. Add the red beet for the last 10 minutes and heat it.
  7. In the meantime, heat a skillet without oil or butter and roast the pine nuts in a min.
  8. Crumble the goat's cheese and stir half by the risotto.
  9. Divide the arugula over the plates and divide the risotto.
  10. Sprinkle with the rest of the goat's cheese, the pine nuts and season with salt and pepper.


Nutrition

550Calories
Sodium22% DV520mg
Fat37% DV24g
Protein42% DV21g
Carbs19% DV56g
Fiber48% DV12g

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