Buckwheat and Rice Risotto with Spring Greens and Leek

Vary your grains in this easy to make buckwheat and rice risotto, packed with spring greens and leek. Both naturally gluten free and vegan.

This recipe was a happy accident,  I had been planning to make a risotto with my food co-op leek and some spring greens, but I only had half the amount of risotto rice I needed.     I often cook a mix of rice with quinoa and buckwheat to serve in place of plain rice, so I decided to experiment with a risotto that was half rice and half buckwheat.   The result was delicious and will be repeated.   Many risottos are very rich and packed full of butter and cheese, this is light and very low in fat, slow cooking in stock makes the finished risotto creamy in texture.    I added the stock in two goes and left the risotto to do its stuff over a low heat. If you so desire you can stand over it stirring all the time, but my neglected risotto seemed not to come to any harm.

Despite its name buckwheat is not actually a wheat and is a distant cousin of rhubarb.   It is high in protein and is rich in iron, zinc and selenium.   Its grains are also a similar size to risotto rice, it takes about the same time to cook and is considerably cheaper.  All in all this makes it a good thing, and a useful  ingredient that I use often.

Once again this recipe is very adaptable, I imagine that shredded cabbage, purple sprouting broccoli or asparagus would all be delicious instead of or in addition to the spring greens.

If you try this Buckwheat and Rice Risotto with Spring Greens and Leek please tag #FussFreeFlavours on Instagram or Twitter. It is amazing for me when for me when you make one of my recipes and I really do love to see them. You can also share it on my Facebook page. Please pin this recipe to Pinterest too! Thanks for reading Fuss Free Flavours!

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Buckwheat & Rice Risotto with Spring Greens & Leek

Prep Time

15 mins

Cook Time

45 mins

Total Time

1 hr

 

Buckwheat and rice risotto is a creamy spring recipe full of healthy greens

Course: Starter / light meal

Cuisine: Fusion, Mediterranean

Keyword: Buckwheat and rice risotto, risotto

Servings: 2

Calories: 394 kcal

Author: Helen Best-Shaw

Ingredients

• 1  small onion - finely chopped
• 1 clove garlic optional - finely chopped
• 1/2 small leek - finely chopped
• Glug olive oil
• Salt and pepper
• 3 oz risotto rice
• 3 oz buckwheat
• 1 Pint  vegetable stock I use Marigold
• Small glass of white wine or white vermouth optional
• Handful shredded spring greens or cabbage

Instructions

1. Fry the onion, garlic and leek with some seasoning in a of splash olive oil for about 5 minutes until soft and translucent, stirring the whole time.   Add the rice and buckwheat and carry on cooking for another few minutes; the rice will start to turn translucent.  Add about a quarter of the stock and stir, add some more stock and the wine or vermouth, cover, turn the heat right down and leave for 5 to 10 mins.
2. Return to your risotto, stir and add the rest of the stock.    Leave for a further 5 minutes.  If all the stock has been absorbed add a splash of water and give it a good stir; as the rice and buckwheat cook they will release starch which will make a creamy sauce.     Keep adding more water as needed.   Once the rice is cooked, but still with some bite, add the greens and cook for a further two minutes.     Give one final stir and serve immediately.

Recipe Notes

 

 

Nutrition Facts

Buckwheat & Rice Risotto with Spring Greens & Leek

Amount Per Serving (2 servings)

Calories 394 Calories from Fat 9

% Daily Value*

Fat 1g2%

Sodium 956mg42%

Potassium 388mg11%

Carbohydrates 77g26%

Fiber 6g25%

Sugar 5g6%

Protein 9g18%

Vitamin A 875IU18%

Vitamin C 7.2mg9%

Calcium 39mg4%

Iron 3.5mg19%

* Percent Daily Values are based on a 2000 calorie diet.

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