This is delightfully tasty and wholesome. Buckwheat is completely transformed by soaking overnight and then by infusing delicious flavour at every stage of cooking. I think you’ll love my healthy take on a classic dish.
Serves: 4
INGREDIENTS
1 cup buckwheat (not the pre-toasted variety, often called kasha)
½ head cauliflower, cut into florets
ghee or olive oil for sautéing and roasting (3 tablespoons for sautéing and 3 tablespoons for roasting)
3 garlic cloves, finely diced
1 leek, trimmed and finely sliced
½ teaspoon dried tarragon
½ cup white wine
zest of one lemon
1 bay leaf
3½ cups vegetable stock
½ cup finely grated parmesan cheese
To serve
½ cup almonds, roughly chopped
fresh flat leaf parsley leaves
METHOD
Place buckwheat in a large bowl and cover with cold water. Leave to soak overnight or for at least 8 hours. Drain and rinse very well under running water until no longer gluggy. Set aside.
Preheat the oven to 200°C. Place the cauliflower in an ovenproof dish. Toss well with oil and roast for approximately 35 minutes until tender and the tips are browned. Season generously with salt.
Meanwhile, heat 3 tablespoons of oil in a sauté pan over a medium heat. Add the garlic and the leek and cook gently without browning until translucent and soft.
Add the tarragon, white wine, buckwheat, lemon zest, bay leaf and roughly half the stock. Reduce the heat slightly and cook until the liquid is almost entirely all absorbed, stirring often. Remove the bay leaf after 15 minutes.
Continue to add the stock in half cup increments and stir very regularly. This will take approximately 45 minutes total. The risotto is finished when the buckwheat is tender and the texture is creamy and not too soupy. Stir through the parmesan and season to taste with salt and pepper.
To serve: Divide the risotto between four bowls. Top with the roasted cauliflower, a generous sprinkling of almonds and fresh parsley leaves. Serve immediately.
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Issue #114
Autumn has arrived, and with it, the latest issue of dish, jam-packed with recipes that will have you fizzing to get in the kitchen! With a long Easter lunch featuring perfectly pink, blushing roast leg of lamb and wildly decadent baked mashed potatoes with caramelised onions, to simply scrumptious chocolate treats and sensational seasonal baking this issue has you covered - we reckon the Hot Cross Buns are our best yet! Salads make way for soothing soups, pies, puddings and our cover star beef cheek ragù with spaghetti – a must-make dinner for family and friends. With over 60 recipes in our latest issue there’s plenty of inspiration to keep you busy – and well-fed! Don’t forget to share your dish dishes with our Facebook community.