Beetroot Buckwheat Risotto

March 7, 2018

This recipe is suitable for the later stages of the candida cleanse and onwards because it includes goats cheese and beetroot which is starchy, goats and sheep cheese is the only cheese recommended as it is low in lactose. 

 

I have been craving beetroot risotto like a maniac recently. When I lived in New York and before I was GF there was a restaurant called Risottoria which fortunately was literally just around the corner from me on Bleeker Street, unfortunately it closed down not long after I moved there, which I never got over! I had fallen in love with their beet risotto and I seem to recall some homemade pesto that went with it beautifully and may have been the best I've had and I'm not a huge pesto girl usually. This one is served with a coriander or cilantro sauce, depending on which side of the Atlantic you're on, which actually went superbly with the taste of this risotto which has been adapted from Nirvana Bakery's original recipe, thanks!

 

For some reason, white rice really affects me since my candida cleanse, it makes me tired and ravenous so I thought buckwheat would be a better option as I already use the flour and it agrees with me. The other bonus of using buckwheat for risotto is a much a faster cooking time, yay!

 

INGREDIENTS

  • 3 medium raw beetroot

  • 1tbsp olive oil

  • 1 red onion, chopped

  • 2 garlic cloves, finely chopped

  • 1tbsp fresh thyme

  • 1 tsp oregano

  • 250g buckwheat (1½ cups)

  • 600ml vegetable stock, broth or water (2½ cups)

  • sea salt & pepper

  • 1 lemon

  • 50g walnuts, toasted (1/2 cup)

  • 100g organic goats cheese

Serves 3-4

  1. Cook the raw beetroot by covering with boiling water and cooking for 40 mins/ up to an hour depending on the size. Run under cold water until cool enough to handle and you will be able to peel the skin off easily. Now grate roughly.

  2. In a pot heat olive oil and saute onion for 5 minutes until soft, add garlic and saute for 2 more minutes. Now stir in grated beetroot, thyme and oregano and cook for further 5 minutes stirring.

  3. Rinse buckwheat under running water and add to the pot together with the stock and bring to a boil. Cover with lid and leave to cook on a low fire for 20 minutes until all the liquid has been absorbed. Turn off the heat and leave to stand for 5 minutes.

  4. Season with sea salt, freshly ground black peeper and lemon juice to taste.

  5. Crumble in the goats cheese and combine.

  6. Serve warm topped with toasted walnuts.

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