With the UK in limbo between promising sunny Spring days and stretches of bleakness, cold and rain, it’s always useful to have a warm and comforting go-to meal. This risotto swaps out the classic rice ingredient for a combination of buckwheat and brown rice, making the dish higher in fibre and minerals, as well as lower on the glycemic index.
Using frozen peas and every-day ingredients like spinach, mushrooms and garlic means this can be a year-round recipe, adapted to each season by swapping out various veggies for Springtime rocket and wild garlic, Autumnal acorn squash, or even Summertime sweetcorn or aubergine. Play around with spices and flavours, and even try serving the risotto as a cold side salad when the weather finally warms up!
(Serves 6, or enough to eat and save for go-to meals through the week)
INGREDIENTS
- 1 cup brown rice
- ½ cup buckwheat
- 1 cup frozen peas
- 1 handful mushrooms
- 2 handfuls spinach
- 2 tsp coconut oil or ghee
- 1 clove garlic
- pinch of black pepper
- 1 tsp dried basil or a couple of fresh sprigs
- ½ tsp ground coriander
- ½ tsp smoked paprika
- pinch of good quality salt
- 2 tbsp white wine vinegar (optional)
- ¼ cup good quality almond milk or organic milk
- 1 tsp boullion or stock in 2 cups water
METHOD
Add 1 tsp of the coconut oil or ghee to a pan, and melt on a high heat
Fry the garlic, coriander, paprika and basil until fragrant
Add the brown rice and stir to coat in the spices and oil
Boil some water and add 2 cups of it to some boullion powder or a stock cube and stir well
Pour the stock over the brown rice and bring to a gentle boil
Cook the brown rice until almost fully ready
When the brown rice is almost totally cooked but still firm, add the buckwheat, salt and pepper, the mushrooms, peas and white wine vinegar
Cook well (adding more water if needed) until the buckwheat and rice are soft
Once cooked, add the almond milk or organic milk and stir well to create a creamier texture
Add the fresh spinach and stir well until wilted
Just before serving, stir through the other 1 tsp of ghee or coconut oil (add a little more salt if you’re using coconut oil)
Serve with a crispy salad and keep any leftovers for quick mid-week meals
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