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Buckwheat and beetroot risotto recipe

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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

Serves 6
Takes 1 hr
284 calories / serving
Freezable
Healthy
Vegetarian
Gluten-free

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

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.
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.
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