This warming risotto is packed full of veggies and flavoursome ingredients. It’s filling, nutritious and leftovers can be kept in the fridge for a couple of days to use for weekday lunches.
Recipe: Roasted Sweet Potato, Mushroom and Buckwheat Risotto
2/3 cup dried hulled buckwheat (soaked for at least one hour in boiling water)
2 garlic cloves (or 1 tsp garlic powder)
1 cup vegetable stock (1 cup hot water +1 tsp vegetable bouillon)
2 cups sliced chestnut mushrooms
2 Tbsp nutritional yeast
2 Tbsp coconut oil
2 Tbsp tahini
Handful of pumpkin seeds
1 large sweet potato (~400g) (you can also use pumpkin)
1 packed cup spinach
2 tsp dried sage (or fresh)
Preheat the oven to 200º C.
Slice the sweet potato (or pumpkin) into big wedges and roast for ~20 mins or until tender.
Meanwhile, chop the onion, crush the garlic and pan fry for 5 mins until softened. Add the sliced mushrooms for a further three mins.
Rinse the buckwheat well then add to the same pan along with the veg stock. Simmer for approx 15 mins, by this time the sweet potato should be ready.
Take the sweet potato out of the oven and peel away the skin, chop into rough chunks and add to the pan along with the remaining ingredients – tahini, nutritional yeast, pumpkin seeds, sage and spinach. Simmer for 5 mins until the spinach is wilted. Add a little more boiling water if needed to reach desired consistency.
GRAB THE INGREDIENTS