- Yield: 4
- Prep Time: 1h 20 min
- Cook Time: 25 minutes
- Serving: 4 friends, For 4 People
Nutrition facts (per portion)
- Calories: 45
- Carbohydrate Content: 34
- Cholesterol Content: 45
- Fat Content: 35
- Fiber Content: 2
- Protein Content: 34
- Saturated Fat Content: 2
- Serving Size: 4
- Sodium Content: 3
- Sugar Content: 4
- Trans Fat Content: 5
- Unsaturated Fat Content: 100
Beet & buckwheat risotto
Ingredients
- 4 beetroots (we used 2 regular, and 2 Chioggia beetroots), washed
- 4 tablespoons ghee
- 1 tablespoon walnut or hazelnut oil
- 200 grams buckwheat groats
- 2 red onions, finely chopped
- 1 garlic clove, finely chopped
- fresh thyme, the leaves of 15 sprigs
- 200 ml dry white wine
- 750 ml vegetable stock
- 3 tablespoons whipped cream
- 3 tablespoons whipped cream
- 100 grams hazelnuts, home roasted
- 100 grams of arugula, chopped
- Sea salt
- Pepper
Story
Melt 2 tablespoons of ghee with the walnut/hazelnut oil and cover the beetroots with this mixture. Place them in the middle of the oven in a baking dish and roast them for 45-60 minutes. After every 15 minutes, try to hustle the beetroots a bit so that they are covered again in the ghee mixture.
For 3 persons:
Preheat your oven to 200 degrees C.
Melt 2 tablespoons of ghee with the walnut/hazelnut oil and cover the beetroots with this mixture. Place them in the middle of the oven in a baking dish and roast them for 45-60 minutes. After every 15 minutes, try to hustle the beetroots a bit so that they are covered again in the ghee mixture.
Now prepare the rest of the ingredients.
When ready, rinse the buckwheat groats with hot water and set aside.
In a large saucepan, heat up another 2 tablespoons of ghee and add the red onions and the garlic. Sauté for about 5 minutes and add the buckwheat groats and fresh thyme.
After a few minutes, the ghee should be absorbed by the buckwheat. After this, add the white wine and keep stirring until the white wine is absorbed by the buckwheat.
Then lower the heat and keep adding the vegetable stock to the buckwheat bit by bit. The stock should be almost absorbed before you add some more.
After about 20 minutes, the buckwheat is ready and you can start stirring in the roasted beets (plus the ghee/walnut liquid) and the whipped cream
