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!
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.
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.
- 2 cup uncooked buckwheat
- 4 cups water
- 1 cup chopped mushrooms
- 1 cup chopped pepper
- 1 vegan stock cube
- 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.
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