Looking to compliment your main dish tonight? Here is a risotto recipe that you’ll love.
Spinach and Buckwheat “Risotto”
Yield: 8 servings
Ingredients
- 2 C Water
- 1 Qt. Low-sodium vegetable stock
- 2 Tb. Extra Virgin Olive Oil
- 1 Medium sized onion, small dice
- 2 C Hulled Buckwheat groats (NOT Kashi)
- ½ C Dry white wine or dry sherry (optional)
- 1# Triple washed baby spinach
- 1 C Loosely packed basil leaves, chopped or torn
- ½ C Parsley, chopped
- ¼ tsp. Freshly grated or ground nutmeg
- ½ C Grated Parmesan cheese (non dairy alternative: 2-4 Tb White Miso)
- S&P
Directions
- Bring water and broth to a boil, reduce heat to low; keep warm.
- In a large skillet, heat oil over medium-medium high heat. Add onions and sauté 3 minutes.
- Add buckwheat and sauté 2-3 minutes longer.
- Add wine and allow liquid to absorb, about 1 minute. If omitting wine, skip to next step.
- Add half the broth/water mix and reduce heat to 4. Simmer, stirring frequently, until liquid is absorbed.
- Add more liquid, a couple ladles at a time. Allow the liquid to absorb. Continue to ladle in more, each time the liquid cooks out.
- When buckwheat is almost ‘al dente’, fold in ALL of the spinach, basil and parsley (yes, it will fit!) Note, add spinach in batches, if necessary.
- Season with nutmeg, S&P and stir in any remaining broth.
- Remove from heat and stir in parmesan or non-dairy alternative.
Chef Nancy Banner, author of the eye-opening Chef Nancy’s Recipe for Health, uses food to feed mind, body and soul, AND reduce the inflammation responsible for most of today’s un-wellness. Chef Nancy transitions Americans from SAD to GLADD (Guilt-free, Lip-smacking, Anti-Disease Diet) through speaking and her lifestyle diet coaching programs. Her twisted recipes take the sting out of transition, making comfort foods “safe”, with deliciousness that aids the body’s natural healing mechanisms. Find Chef Nancy at TheHolisiticKitchen.com
What will you pair with this risotto recipe tonight?
