Vegetable Buckwheat Risotto

The easiest vegetable buckwheat risotto recipe that is vegan and gluten free.

If you’re looking for a deliciously warming and feel-good weekday dinner or an easy to throw together lunch, then this recipe is the one for you! A take on a typical Risotto, this vegetable buckwheat risotto will leave you feel satiated and full without the food coma!
Vegetable Buckwheat Risotto Recipe Vegan + Gluten free
What I love most about this recipe is it’s so adaptable, use any vegetables you have lying around. In this case I used mushrooms and red peppers.
I used buckwheat as it is not only really yummy but also a great alternative to traditional rice for those who cannot eat gluten.
Vegetable Buckwheat Risotto Recipe Vegan + Gluten free
I like to serve my vegetable buckwheat risotto with salad leaves, half an avocado, squeezed lemon and a sprinkle of chia seeds. It also tastes amazing as a side dish to your favourite protein. I like to make a big batch so I have lots of leftovers to enjoy during the week.

Recipe- Vegetable Buckwheat Risotto

Ingredients

  • 2 cup uncooked buckwheat
  • 4 cups water
  • 1 cup chopped mushrooms
  • 1 cup chopped pepper
  • 1 vegan stock cube

Method

  • Bring water to boil in a pan and reduce to a simmer, add the vegetable stock cube and the buckwheat, cover with a lid and leave to simmer until cooked around 20 mins.
  • Whilst the buckwheat is cooking, place the chopped vegetables in a separate pan on a low heat for around 15 mins with a splash of water. Season with pepper, pink salt and some garlic powder
  • Once the buckwheat has finished cooking stir in the vegetables and serve

I really hope you enjoy this vegetable buckwheat risotto recipe.


You may also like:

Cheese Free Alfredo Pasta with Kale and Peas Recipe

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Vegetable Buckwheat Risotto

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2 Comments

  1. katelnewman
    January 13, 2017 / 12:30 am

    Delish! I’m always on the hunt for new vegetarian recipes. Thank you X

  2. Donna
    January 15, 2017 / 6:45 pm

    This looks really tasty

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