Buckwheat Risotto

​As I have been feeling very sick lately, I haven't been cooking much nor going out. But when my awesome college Tobi gave me a big pack of whole buckwheat, I had to give it a try. I don't think i have ever seen buckwheat whole before and I was a bit skeptic at the beginning, but if you can't have rice, you have celiac disease or diabetes, this is an amazing way to have that risotto feeling. You can also try my Sunflower Risotto :)

Ingredients for 2 hungry people or 3 regular:

250 gr buckwheat whole (buchweizen in german or bokhvete in norwegian)
2 shallots
2 to 3 garlic cloves
500 ml broth, veggie or chicken
100 gr creme fraiche or if you are in germany Brunch ( a mix of cream cheese, cream and yoghurt)
50 gr of parmesan or a cheese that melts, I used a norwegian Gradost that my flatmate got there.
a handful of lamb's lettuce (feldsalat in german)
2 tbsp olive oil
​Salt and Pepper

As the buckwheat has a brow color, I thought I better use a mixer for this recipe so there are no chunks of onion or garlic. Add the shallots, oil and garlic until their are homogeneous.

Warm a pot and add the onion mix to it until it looks a bit transparent. Throw in the buckwheat and fry all together for about 1 to 2 minutes. Lower the heat and cover with warm broth, but don't use all of it just until the buckwheat is covered. Stir and keep adding broth, just like a regular risotto.

Once you can see the floor of the pot, that means is ready, try a little bit and it should be soft. If you had a very hot pan and you used all the broth and your buckwheat is still hard, don't worry, you can add some hot water to it until is done.

Take the pot from the heat, incorporate the creme fraiche and salt and pepper to your taste. Serve in a bed of lamb's lettuce and grind cheese over. Enjoy!!

If you want to keep it paleo, you don't need to add the cream nor the cheese and still tastes amazing!

​Click on the box  if you want to get the same buckwheat I used :)