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.
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.