The paleo-style creamy buckwheat risotto

The paleo-style creamy buckwheat risotto

Buckwheat is a real all-round talent. You can conjure up everything from the seeds of the knotweed plant – from savory to sweet.

Don’t let the word “wheat” in buckwheat unsettle you, because as every Paleo fan knows, it’s not about grain, but about seeds. Buckwheat plays an important role in the paleo diet, as it often takes on the role of rice. For example, you can prepare paleo sushi or use buckwheat as an insert in hearty stews. Here we introduce you to a wonderfully creamy risotto that is 100 percent Paleo thanks to the miracle seeds.

What you need:

– 1 cup of buckwheat

– 1 1/2 liters of broth

– 1 onion

– 3 tbsp almond butter

– 2 tbsp yeast flakes (health food)

Thats how it works:

Cut the onion into small cubes and braise them in a large saucepan in two tablespoons of hot water. When they are translucent, add the buckwheat and stir everything vigorously so that nothing burns to the bottom. Now slowly add the broth in stages. Stir diligently each time until the vegetable stock has thickened. Repeat this step until all of the broth is incorporated into the buckwheat.

If the risotto has the right consistency, ie as soon as the seeds are soft and no longer grainy, add the almond butter and work it in vigorously. Finally, season the dish with the yeast flakes, as this gives the risotto a hearty cheese taste.

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