🍽️ Creamy Buckwheat Risotto with Beetroot

Name: Creamy Buckwheat Risotto with Beetroot
Total time: 30 min
Yield: 4 servings
Ingredients: 2 shallots; 1 tbsp rapeseed oil; 150 g buckwheat; 370 ml vegetable broth; 350 g beetroot (pre-cooked; vacuum-packed); 2 tbsp lemon juice; 50 g walnut kernels; 80 ml oat cream (oat cuisine); salt; pepper; 15 g horseradish (jar); 1 pinch turmeric powder; 1 box mixed cress

320 kcal · 30 min · 4 servings

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Ingredients

2 shallots
1 tbsp rapeseed oil
150 g buckwheat
370 ml vegetable broth
350 g beetroot (pre-cooked; vacuum-packed)
2 tbsp lemon juice
50 g walnut kernels
80 ml oat cream (oat cuisine)
salt
pepper
15 g horseradish (jar)
1 pinch turmeric powder
1 box mixed cress

Instructions

1. Peel the shallots and dice them into very small cubes.
2. Heat some oil in a pot over medium heat.
3. Add the shallots to the pot and sauté them for three minutes.
4. Rinse the buckwheat under running water and let it drain well.
5. Add the buckwheat to the pot with the shallots.
6. Toast the buckwheat for three minutes.
7. Deglaze the mixture with 300 milliliters of vegetable broth.
8. Cover the pot and let the risotto simmer on low heat.
9. Simmer the dish for 15 to 20 minutes until the buckwheat is tender.
10. Wait until all the liquid has been absorbed by the buckwheat.
11. Dice the beetroot into small cubes.
12. Puree the beetroot cubes together with the remaining vegetable broth.
13. Add one tablespoon of lemon juice to the puree.
14. Mix everything into a fine, smooth mass.
15. Add a little water if the mixture is too thick.
16. Heat a pan without fat over medium heat.
17. Toast the walnuts in the hot pan.
18. Toast the nuts for three minutes.
19. Season the oat flour (a fine flour made from oats) with salt and pepper.
20. Stir the horseradish into the seasoned oat flour mixture.
21. Sprinkle the oat flour mixture with turmeric.
22. Stir the beetroot puree into the finished buckwheat.
23. Heat everything for another two minutes.
24. Season the risotto with salt and pepper.
25. Add a little more lemon juice to taste if desired.
26. Snip the cress from the stems.
27. Taste the buckwheat risotto one last time before serving.
28. Serve the risotto in deep bowls.
29. Place one to two tablespoons of the oat flour mixture in the center of each portion.
30. Garnish the dish with the toasted walnuts.
31. Decorate the dish with the colorful cress.

Nutrition per serving

kcal: 320
Protein: 8 g · Fett/Fat: 16 g · Carbs: 36 g