Beetroot, Buckwheat and Thyme Risotto
Serves: 3-4 servings
  • 3 medium beetroot, peeled and roughly grated
  • 1tbsp olive oil
  • 1 red onion, chopped
  • 2 garlic cloves, finely chopped
  • 1tbsp fresh thyme
  • 1tsp oregano
  • 250g buckwheat (1½ cups)
  • 600ml vegetable stock, broth or water (2½ cups)
  • sea salt & pepper
  • 1 lemon
  • 50g walnuts, toasted (1/2 cup)
  1. Peel, wash and roughly grate the beetroot and set aside.
  2. In a pot heat olive oil and saute onion for 5 minutes until soft, add garlic and saute for 2 more minutes. Now stir in grated beetroot, thyme and oregano and cook for further 5 minutes stirring.
  3. Rinse buckwheat under running water and add to the pot together with the stock and bring to a boil. Cover with lid and leave to cook on a low fire for 20 minutes until all the liquid has been absorbed. Turn off the heat and leave to stand for 5 minutes.
  4. Season with sea salt, freshly ground black peeper and lemon juice to taste.
  5. Serve warm topped with toasted walnuts.
  6. Enjoy!
To toast the walnuts simply toss them around on the dry pan on a medium heat until fragrant.
Recipe by Nirvana Cakery at