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January 28, 2018

CREAMY BEETROOT & BUCKWHEAT RISOTTO (VEGAN, GF)

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Beetroot & buckwheat risotto ala healthy style. Indulgingly creamy yet light, this is another dish from the ‘home comfort food’ series. This humble meal is a true nutritional powerhouse: beetroot enriches it with iron and folate, whilst buckwheat is a great source of protein and fibre. Vegan, gluten and dairy free.

Beetroot & buckwheat risotto #vegan #glutenfree #dairyfree #vegandinner #veganuary #meetfreemonday #comfortfood via @fit.foodie.nutter

If you’ve been following my humble health journey for a while, you know how much I adore beetroot. I’d already declared my love for this nutritious vegetable when I shared the beetroot waffles recipe here, so I won’t ramble about it in this post.

Beetroot & buckwheat risotto #vegan #glutenfree #dairyfree #vegandinner #veganuary #meetfreemonday #comfortfood via @fit.foodie.nutter

For me, one of the real signs of a successful dish is when it gets thumbs up from my other half, who can’t live without meat. When he proudly declared after trying my most famous vegan shepherd’s pie: ‘I much prefer this veggie version to the traditional meat one!’, I was really chuffed with myself.  However, when he requested it at least twice a week, I knew it was time to come up with another winning meal!

Beetroot & buckwheat risotto #vegan #glutenfree #dairyfree #vegandinner #veganuary #meetfreemonday #comfortfood via @fit.foodie.nutter

This beetroot risotto is another dish from the ‘home comfort food’ series. I’ve used light coconut milk to make it creamy yet not overly rich like a traditional risotto.

Beetroot & buckwheat risotto #vegan #glutenfree #dairyfree #vegandinner #veganuary #meetfreemonday #comfortfood via @fit.foodie.nutter

I chose to serve this beetroot & buckwheat risotto with wilted spinach & mushrooms to add extra textures and colour, however you can safely serve it plain.

Beetroot & buckwheat risotto #vegan #glutenfree #dairyfree #vegandinner #veganuary #meetfreemonday #comfortfood via @fit.foodie.nutter

WHY SHOULD I MAKE BEETROOT & BUCKWHEAT RISOTTO?

  • It’s rich & creamy, yet healthy & nutritious
  • Super easy & quick to make at home
  • A great meat-free alternative
  • Like your meal prep? This is a perfect recipe to add to your list
  • The abundance of natural red colours makes it a perfect meal for the festive season & one of the best romantic vegan dinner ideas for Valentine’s Day.

Beetroot & buckwheat risotto #vegan #glutenfree #dairyfree #vegandinner #veganuary #meetfreemonday #comfortfood via @fit.foodie.nutter

Want some more meat-free inspiration for your weeknight dinners or meal prep? Check out:

  • The best creamy mushroom stroganoff
  • Oh-so-delicious vegan stuffed pasta
  • Quick & easy vegan sticky aubergine
  • Easy butternut squash & chickpea stew
  • Family favourite vegan chili

If you make this creamy beetroot & buckwheat risotto, I would be over the moon if you shared your feedback with me in the comments section and tag me in your creations on Instagram #fitfoodienutter or Pinterest. I really love seeing your takes on my recipes.

Thank you for visiting my blog. I hope you enjoy the recipe.

Healthfully yours,

Tania x

Pin for later:

Beetroot & buckwheat risotto #vegan #glutenfree #dairyfree #vegandinner #veganuary #meetfreemonday #comfortfood via @fit.foodie.nutter

Beetroot & buckwheat risotto #vegan #glutenfree #dairyfree #vegandinner #veganuary #meetfreemonday #comfortfood via @fit.foodie.nutter

CREAMY BEETROOT & BUCKWHEAT RISOTTO (V, GF, DF)

Tania | Fit Foodie Nutter
Beetroot & buckwheat risotto ala healthy style. Indulgingly creamy yet light, this is another dish from the ‘home comfort food’ series. This humble meal is a true nutritional powerhouse: beetroot enriches it with iron and folate, whilst buckwheat is a great source of protein and fibre. Vegan, gluten and dairy free.
5 from 11 votes
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 25 mins
Total Time 35 mins
Course Dinner, Lunch
Cuisine Italian

Ingredients
  

For risotto:

  • 1 cup unroasted buckwheat
  • 1 tbsp olive oil
  • 1 small shallot , finely chopped
  • 1 clove of garlic , crushed
  • 300 g cooked beetroot (about 4 small beetroots)
  • ¼ tsp red chilli flakes
  • 1 tsp smoked paprika
  • 1 tsp sumac
  • 1 tsp mixed Italian herbs seasoning
  • 2 bay leaves
  • 1 cup vegetable stock (from a cube)
  • 3 x ¼ cups light coconut milk (from a tin)
  • 1 tbsp fresh lemon juice
  • Salt & pepper to taste

For garnish:

  • 1 tsp olive oil
  • ½ cup mushrooms , sliced or quartered
  • 2 cups tightly packed spinach leaves
  • 1 small garlic clove , crushed
  • Salt & pepper to taste
  • Fresh dill (or herbs of choice)
  • Pomegranate jewels

Instructions
 

  • Thoroughly rinse the buckwheat. Drain and set aside.
  • Add a tablespoon of olive oil into a big pan (big enough to contain all risotto). When the oil is just starting to sizzle, add finely chopped shallot & garlic. Fry over medium heat for a couple of minutes until golden brown.
  • Turn the heat to low. Add chilli flakes, paprika, sumac, Italian herbs and bay leaves and fry for another minute.
  • In the meantime, process half of the beetroot in a food processor until fine mixture (for a minute or two). Dice the rest of the beetroot into small chunks.
  • Add the buckwheat and all the beetroot into the pan with onion and garlic. Stir well. Pour the vegetable stock, coconut milk and lemon juice into the pan. Stir again.
  • Cook on a low to medium heat until all the liquid is absorbed (around 15-20 minutes). Keep stirring every 5-7 minutes.
  • Whilst the risotto is cooking, fry the garlic with olive oil in a separate pan. When the garlic turns golden brown, add sliced mushrooms . Sautee for round 5 minutes until the mushrooms are slightly soft. Add spinach, salt & pepper to taste and cook for a further 2 minutes until all the spinach leaves wilt.
  • When the risotto is ready, add salt & pepper if needed. Serve with sautéed mushrooms & spinach and fresh dill.
Tried this recipe? Mention @Fit.Foodie.Nutter or tag #fitfoodienutter!

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Filed Under: Dinner, Gluten free, Lunch, Recipe, Vegan Tagged With: clean recipes, dairy free, gluten free, healthy recipes, risotto, vegan, vegan dinner, vegetarian

Reader Interactions

Comments

  1. AvatarLisa Huff says

    January 29, 2018 at 2:16 pm

    5 stars
    OMG the colors are AMAZING!! I’m not generally a beet fan but reconsidering!

    Reply
    • AvatarTania says

      January 30, 2018 at 1:57 pm

      Hi Lisa! Thank you so much for your kind comment. If you could only give it a try, you might become a beetroot convert! I hope you do:) x

      Reply
  2. AvatarCarrie | Clean Eating Kitchen says

    January 29, 2018 at 2:50 pm

    5 stars
    That color is amazing and I love the addition of buckwheat! All of the yums!

    Reply
    • AvatarTania says

      January 30, 2018 at 1:57 pm

      Thank you so much Carrie! x

      Reply
  3. AvatarKate says

    January 29, 2018 at 2:51 pm

    Wow, first of all, the colors are soooo beautiful! And all of the ingredients sound perfect. I love the addition of pomegranate seeds. So good!

    Reply
    • AvatarTania says

      January 30, 2018 at 1:58 pm

      Thank you so much Kate. I love it when the food looks as vibrant as this – it makes it more fun to eat, doesn’t it?! x

      Reply
  4. AvatarMarisa Moore says

    January 29, 2018 at 2:52 pm

    5 stars
    What a gorgeous color! ANd I love that you were able to get it so creamy without dairy.

    Reply
    • AvatarTania says

      January 30, 2018 at 1:59 pm

      Thank you Marisa. I have to praise coconut milk for a lot of my creamy creations!

      Reply
  5. AvatarLisa | Garlic + Zest says

    January 29, 2018 at 3:06 pm

    5 stars
    That is an amazing color! I’ve never used buckwheat before, what is the flavor like?

    Reply
    • AvatarTania says

      January 30, 2018 at 2:04 pm

      Hi Lisa. I was born and raised in Russia and buckwheat was on our menu A LOT! It has a slight nutty flavour. I love using it instead of rice or pasta (it’s a great source of fibre and protein). Really great kitchen cupboard staple.

      Reply
  6. AvatarApril says

    January 29, 2018 at 4:27 pm

    5 stars
    This is fantastic. The color is gorgeous and it’s healthy without tasting like it. Love it!

    Reply
    • AvatarTania says

      January 30, 2018 at 2:04 pm

      Thank you so much April x

      Reply
  7. AvatarDana DeVolk says

    January 29, 2018 at 4:31 pm

    5 stars
    I love anything with beets, yum! Trying this next week for sure.

    Reply
    • AvatarTania says

      January 30, 2018 at 2:05 pm

      Thank you Dana! I’so happy you’re a beetroot fan, it’s a real superfood veggie which is very much underrated I think. Hope you like this recipe x

      Reply
  8. AvatarAmy Katz from Veggies Save The Day says

    January 29, 2018 at 5:39 pm

    5 stars
    What a delicious dinner! I love the color, too. And your photos are beautiful!

    Reply
    • AvatarTania says

      January 30, 2018 at 2:05 pm

      Thank you so much for your compliment Amy! x

      Reply
  9. AvatarAnna says

    January 30, 2018 at 12:31 pm

    5 stars
    It’s such a vibrant, and wonderful recipe! I share your love for beetroot, it’s such a tasty, healthy and powerful veggie! Plus it turns everything into this lovely pink colour! Beautiful dish Tania, pinning this for sure to try soon!

    Reply
    • AvatarTania says

      January 30, 2018 at 2:09 pm

      Hi my lovely! Our roots are firmly bound by beetroot and buckwheat, aren’t they? I remember we eat A LOT of buckwheat in post-Soviet times! And beetroot is very traditional for Poland as well I believe, isn’t it? Would love to try some Polish recipes with beetroot Anna! Maybe we can have a Polish/Russian cook off soon? lol xxx

      Reply
  10. AvatarLinda from Veganosity says

    January 30, 2018 at 2:35 pm

    This is such a pretty dish! I love the flavors. This would be a great Valentine’s Day dinner.

    Reply
    • AvatarTania says

      January 30, 2018 at 3:24 pm

      Thank you so much Linda. I’m definitely considering this for a Valentine meal:) I hope the other half will approve… x

      Reply
  11. AvatarMairi says

    January 30, 2018 at 5:29 pm

    5 stars
    Wow, what a gorgeous coloured dinner! I love adding a little colour and brightness to my dinner table. Going to try this one out.

    Reply
    • AvatarTania says

      February 5, 2018 at 11:59 am

      Thank you Mairi! I hope you enjoy this healthy & delicious meal!

      Reply
  12. AvatarAstrid says

    January 30, 2018 at 5:46 pm

    What a vibrant looking meal, and I am sure it tastes delicious too. Beetroots are an excellent in lowering blood pressure naturally, plus they contain plenty of nitrogen. Agreed! Perfect for Valentine’s Day.
    Thanks for sharing!

    Reply
    • AvatarTania says

      February 5, 2018 at 11:58 am

      Thank you Astrid! I wouldn’t have said it better about the beets myself!

      Reply
  13. AvatarSarah Newman says

    January 30, 2018 at 8:52 pm

    This is soooo genius! The combination of the buckwheat, beets and mushrooms (some of my fav ingredients!) – I seriously cannot wait to try it!

    Reply
    • AvatarTania says

      February 5, 2018 at 11:58 am

      Thank you Sarah! I hope you will enjoy the recipe as much as I do.

      Reply
  14. AvatarMichelle - Hold the Moo says

    January 31, 2018 at 9:59 am

    What a beautiful meal! Heart healthy for valentines 😉

    Reply
    • AvatarTania says

      February 5, 2018 at 11:57 am

      Thank you so much Michelle!

      Reply
  15. AvatarJen says

    January 31, 2018 at 7:59 pm

    5 stars
    Yum Yum Yum!!! Beetroot makes such a pretty color. I love the addition of mushrooms. And buckwheat is another favorite of mine. This dish is calling my name.

    Reply
    • AvatarTania says

      February 5, 2018 at 11:57 am

      Thank you Jen! I’m totally with you on buckwheat and beetroot – it’s a great power combination, isn’t it?!

      Reply
  16. AvatarLeslie-Anne says

    February 1, 2018 at 4:10 pm

    5 stars
    Gorgeous! You’re right, this is such a great Valentine’s Day idea. The beet is so vibrant and the buckwheat is a nice, healthy touch instead of rice.

    Reply
    • AvatarTania says

      February 5, 2018 at 11:56 am

      Thank you so much Leslie_Anne!

      Reply

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AvatarWelcome to Fit Foodie Nutter! I’m Tania and here on my blog I share delicious, healthy & easy to prepare vegan & vegetarian recipes for nutritious and wholesome meals, as well as my passion for healthy, mindful living and travel. Thank you for stopping by and happy browsing. Read More…

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AvatarWelcome to Fit Foodie Nutter! I’m Tania and here on my blog I share delicious, healthy & easy to prepare vegan & vegetarian recipes for nutritious and wholesome meals, as well as my passion for healthy, mindful living and travel. Thank you for stopping by and happy browsing. Read More…

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