Beetroot & buckwheat risotto with crushed pine nuts

Energising and nutritious. A hearty recipe for all food lovers, the addition of buckwheat to the risotto gives it more body & chew ~ from the Detox cookbook

Health benefits

Beetroot & buckwheat are packed full of nutrients. This recipe contains carotenoids and flavanoids - anti-oxidants that help reduce the oxidation of LDL cholesterol, protecting artery walls and reducing the risk of heart disease and stroke. Beetroot is one of the richest sources of folic acid, which helps to protect unborn babies from spina bifida, and is also thought to help lower homocysteine levels in the blood. Beetroot also contains the mineral silica, which helps the body to utilise calcium, so is therefore important for musculo-skeletal health and reducing the risk of osteoporosis.

Ingredients

4 beetroot trimmed
Olive oil
1 onion, chopped
2 cloves of garlic, chopped
200g (1 cup) Arborio rice
200g (1 cup) whole raw buckwheat
1L (4 cups) vegetable stock
2 tsp butter
2 tbsp chopped fresh chives
2 tbsp pine nuts, toasted & coarsely crushed with a mortar & pestle 

Method

Wrap beetroot in foil, then place on an oven tray and roast at 200°C for about 50-60 minutes or until tender. Remove foil and, when cool enough to handle, peel away skins. Cut beetroot into 1cm pieces. 

Heat 1 tablespoon oil in a saucepan, add onion and cook over low heat until soft. Add garlic, rice and buckwheat and stir to coat in oil and toast lightly. Have stock simmering in another saucepan. 

Add 250ml (1cup) stock to rice mixture and stir over low to medium heat until stock is absorbed. Add remaining stock125ml (1/2 cup) at a time stirring continuously, allowing each addition to be absorbed before adding the next, until rice is just tender (al dente). Stir in beetroot, butter and half the chives with the last addition of stock, Remove from heat and cover with lid for 5 minutes, stir in pine nuts and serve in shallow bowls topped with remaining chives.

Serves 4 

Tip: Rice is best made just before serving. Beetroot can be roasted a day ahead. Will keep, covered, in refrigerator.