Ahhhh the humble risotto! I always say risotto in an Italian accent, well, my attempt at one anyhow.
I remember how my mother darling (only about a year ago – I’m sounding as if I’m reminiscing ancient times) once used to cook pumpkin risotto once every fortnight or so during the colder months. I’d come out of my study ‘cave’ or ‘hermit shell’ as I called it to a giant bowl of steaming rice glistening under the light. Gone are those days – I say with kind intentions that I’m sorry mum but margarine, sugar-laden vegan chicken stock, white aborio rice and lashings of parmesan cheese just don’t cut it anymore.
My craving for this dish a few weeks ago inspired me to create this dish. Wow. And it surely did not disappoint! It was 100 times superior to the traditional version. This is definitely going to be a regular during winter..
Did you know buckwheat is not even a grain? It’s a seed. Interesting hey!
Serves 2 Holly’s
- 1 cup raw buckwheat, rinsed
- 2 tablespoons olive oil or coconut oil
- 2 cloves garlic, finely chopped
- 1 leek, thinly sliced
- 8-10 mushrooms, sliced
- 1 cup butternut pumpkin, diced
- 1 zucchini, sliced
- 1-2 cups water or homemade vegetable stock
- 2 tablespoons nutritional yeast flakes
- a few squeezes fresh lemon juice
- salt + pepper, to taste
Heat a saucepan over medium heat. Add your oil, garlic + leek. Sauté for a minute or two until the leek becomes translucent.
Add your vegies + buckwheat. Stir to coat.
Add 1 cup water, nutritional yeast, lemon juice, salt + pepper. Bring to boil. Place on a lid and let simmer until most of the liquid has absorbed, stirring every 2-3 minutes. This should take about 8-10 minutes.
Add another cup of water. Repeat the step above. The buckwheat should now be tender and vegies soft. If not, slowly add more water in small increments.
Scoop into a bowl. If desired, sprinkle with toasted pine nuts, dried basil + more nutritional yeast.
Let me know how you go in the comments below!