Gluten-free beetroot and buckwheat risotto
Gluten-free beetroot and buckwheat risotto
Try something new and fall in love! Gluten-free beetroot and buckwheat risotto is a nutritious substitute for traditional rice risotto!
Ingredients
1 tbsp olive oil (e.g. garlic infused olive oil is good)
2 grated beetroot
6 dl vegetable broth
2 tbsp lemon juice
1 tsp oregano
1 tbsp fresh thyme
1 dl Parmesan cheese
a pinch of salt and pepper
+ serve with, for example, fried goat cheese or mushrooms
Preparation
- Rinse the buckwheat groats and fry them in a pan with olive oil for a few minutes.
- Add the vegetable stock and the grated beetroot and bring to the boil. Cook over low heat for about 20 min until the liquid is absorbed.
- Add the lemon juice, oregano and thyme and stir. Stir in the Parmesan and stir until the cheese has melted. Add salt and pepper to taste.
- Serve Gluten-free beetroot and buckwheat risotto with e.g. fried goat cheese or mushrooms
Selma Mönkäre | FitFoodieSelma
