A simple, quick and nutritious dish that is perfect either for lunch or dinner!
It is gluten, dairy, egg and nut free, and rich in nutrients including protein, magnesium and fibre. It can also be prepared as a purely vegan meal or a meat dish.
Preparation time: 25 min
What you'll need for 4 servings:
1 cup of buckwheat groats
1 tablespoon of coconut oil
1 medium onion
3 minced cloves of garlic
1 cup of sliced mushrooms
2 large tomatoes
2 medium carrots
1 yellow pepper
1 cup of broccoli
2.5 cups of water
1/2 teaspoon of salt
1/2 teaspoon of ground pepper
1/2 teaspoon of rosemary
1/2 teaspoon of oregano
1/2 teaspoon of dried basil
Optional: 300g of chicken breast
How to make it:
Heat the oil in a medium sized pot, add onion and sauté for 2 min. (If you are making this risotto with chicken, add it into the pan now and cook for 5 min.)
Add buckwheat, cubed carrots and courgette, tomatoes cut in quarters, sliced mushrooms, cubed pepper, broccoli and water. Bring to boil and immediately reduce to medium heat to let the mix simmer.
Add in garlic, herbs, salt, pepper and stir. Cook for 13 min.
The buckwheat will absorb all the water during cooking – if needed, add more to make sure the risotto doesn’t burn and is not too dry.
Garnish with fresh parsley and serve.