Buckwheat Risotto

Ingredients:

  • 3 1 /2 cups vegetable stock
  • 2 Tbsp Beyond the Olive Tuscan Blend Extra Virgin Olive Oil, plus more for drizzling
  • 1 cup buckwheat groats, rinsed
  • 1 medium onion, chopped
  • 1 small red bell pepper, chopped
  • 1 garlic clove, chopped
  • 1 tsp dried Italian herb blend
  • Salt and freshly ground pepper
  • 1 cup beer
  • 2 to 3 cups fresh baby spinach leaves, roughly chopped
  • Zest and juice of a lemon
  • 1 Tbsp butter
  • Grated Parmesan  or Parmigiano Reggiano cheese, for serving

 

Directions:

Place stock in a small pot and warm over low heat. Heat olive oil in a large, deep skillet over medium heat. Add buckwheat groats, onion and pepper; sauté until vegetables are softened, about 5 minutes. Stir in garlic, Italian seasoning and a pinch of salt and pepper. Add beer and deglaze pan, scraping up any browned bits. Stir until liquid has evaporated. Add a cup of warm stock and stir frequently, cooking until stock has been absorbed. Repeat two more times, using a total of 3 cups of stock. When last cup of stock has been absorbed, taste buckwheat. It should be softened, but still have a chewy texture. If not quite cooked through, add remaining stock and stir until absorbed. Stir in spinach, lemon zest and juice. Cook a few more minutes to wilt spinach. Finally, stir in butter and add more salt and pepper if desired. Top each serving with a drizzle of olive oil and some Parmesan.

Recipe by Get Out of the Kitchen! www.getoutofthekitchen.com
Photo Source: TheHealthyFoodie.com