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Buckwheat and beetroot risotto recipe

Buckwheat and beetroot risotto recipe

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Created by The Tesco Real Food team

Buckwheat has a hearty, nutty flavour, which works really well in a risotto. It takes a bit longer to cook but the result is well worth it. Here, it's topped with sweet roasted beetroot and fragrant dill, which marries perfectly with the peppery horseradish and crème fraîche in the risotto. A deliciously different dinner! See method

Ingredients

  • 700g raw beetroot, scrubbed and cut into 1cm-thick wedges
  • 2 tbsp vegetable or rapeseed oil
  • 1 onion, finely chopped
  • 2 garlic cloves, finely chopped
  • 250g buckwheat, rinsed well
  • 200ml white wine
  • 1½ vegetable stock pots, made up to 1.5ltrs
  • 1-2 tbsp creamed horseradish sauce
  • 150g reduced-fat crème fraîche
  • 1 tbsp finely chopped dill plus extra fronds
  • drizzle of extra-virgin olive oil (optional)
1 of your 5-a-day and a source of fibre

Each serving contains

  • Energy

    1185kj
    284kcal     14%

  • Fat

    10g 15%

  • Saturates

    3g 16%

  • Sugars

    12g 14%

  • Salt

    1.4g 23%

of the reference intake
Carbohydrate 32g Protein 6.8g Fibre 5.7g

Method

  1. Preheat the oven to gas 6, 200°C, fan 180°C. Toss the beetroot with 1 tbsp oil in a baking dish or tray, season well, then roast for 40-45 mins until just tender, stirring halfway. 
  2. Meanwhile, heat the remaining oil in a heavy-based saucepan or deep frying pan and fry the onion over a medium-high heat for 10 mins. Add the garlic, cook for 1 min, then add the buckwheat and stir for 2 mins. Tip in the wine and bubble for 2 mins or until mostly absorbed. Add a third of the stock and simmer, stirring occasionally, for 10-15 mins until almost all the liquid has been absorbed. Repeat to use all the stock – this should take about 40 mins. 
  3. When the buckwheat is tender and has doubled in size, stir in the horseradish, to taste, crème fraîche, chopped dill and half the beetroot. Top with the remaining beetroot and extra dill to serve, with a generous grind of black pepper and a drizzle of extra- virgin olive oil, if you like.

Freezing and defrosting guidelines

In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.

See more Vegetarian recipes

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