30.3.11

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.

SPRING BUCKWHEAT RISOTTO
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!

7 comments:

  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.

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  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 !!

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  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....

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  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
    Muah

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  5. Wow, this sounds pretty darn tasty!

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

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