spring buckwheat risotto

The Hubs and I have been trying to incorporate more grains into our diet. I tried buckwheat groats a few weeks ago and I was surprised at the texture. It has more of the consistency of couscous than a grain. I was determined to use it in more of our meals.

I have been craving risotto lately and I thought it would be interesting to use buckwheat in place of the rice to make it a bit healthier. And with spring here, I thought it would be it would be nice to celebrate by adding some bright spring vegetables.

serves 4 as a side

1 1/2 Tbsp. olive oil
1 1/2 Tbsp. unsalted butter
1 1/2 c. buckwheat groats
2/3 c. dry white wine
4 c. simmering chicken stock (I used low-sodium from the store but homemade is best)
1 lb. asparagus
8 oz. frozen peas, defrosted
1 Tbsp. fresh lemon zest
kosher salt
freshly ground black pepper
1 lemon, juiced
1 c. shredded mozzarella cheese
1/2 c. freshly grated Parmesan cheese
3. Tbsp. minced fresh chives

1. Heat the olive oil and butter in a pan over medium heat. Add buckwheat and stir for a minute to coat in the oil and butter. Add white wine and simmer over low heat, stirring constantly, until most of the wine is absorbed.
2. Add chicken stock, 1 - 2 ladles at a time, stirring almost constantly. Once chicken stock is absorbed, you will add 1 - 2 more ladles of stock and so on. This will take about 30 minutes.
3. Meanwhile, cut asparagus in 1 1/2 inch lengths and discard tough ends. Blanch in boiling water for about 3 minutes until they are al dente. Drain and run cold water over them to stop them from cooking. (You can also cool in an ice water bath but I am too lazy to do this most of the time.)
4. When buckwheat has been cooking for 15 minutes, add asparagus, peas, lemon zest, 2 tsp. salt and 1 tsp. pepper to the risotto. Continue cooking and adding in the stock as explained in #2.
5. Stir lemon juice and mozzarella in a bowl to combine. When buckwheat is done, remove from heat and add in mozzarella, Parmesan, and chives and stir. Cover pan so that the cheese melts. Set aside for a few minutes.
6. Serve with more Parmesan and chives if desired.

Buon appetito!


  1. yummmm, i've been super into risotto lately, mostly mushrooms and sausage, but also did a pear and goat cheese one; had not thought to try the buckwheat arborio rice. good idea. some swiss chard and bright bell peppers might be interesting.


  2. mmm risotto is so tasty! we made asparagus stuffed chicken last night with spinach pasta and i felt pretty fancy :) xoxo jcd:: enter to win my jewelry giveaway !!

  3. blue roses - it isn't actually buckwheat arborio rice. it is just buckwheat groats. like the actual buckwheat. i wonder if you could find buckwheat arborio rice though....

  4. What a great and healthy meal. I love risotto and love using buckwheat too. Going to try this recipe next week for sure! Thanks, sweetie
    Hope you are having a great day

  5. Wow, this sounds pretty darn tasty!

  6. YUM! That looks delish. Have to bookmark this recipe!


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