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Blackberry and paprika buckwheat risotto (v, lf)

A full-flavoured dish that makes a hearty side or base for a main (just add nuts, falafel, tofu, or protein of choice).
Serves 4.
Vegan and low in fat.

Author: Bite-sized thoughts, with inspiration from blackcurrant recipes in the Guardian newspaper (August 2015).

Original post (with pictures) here.

1 cup raw untoasted buckwheat (toasted should also be fine but the cooking method may vary)
4 cups water
2 tbsp dried paprika
1 cup blackberries (fresh or frozen)
1-1/2 cups green beans
Corn from 1 head sweetcorn (approximately 1/2 cup)
1 small courgette, chopped
1 tbsp soy sauce
1 tsp ground cinnamon
Toppings, as desired, to serve (falafel balls work well)

1. Rinse the buckwheat and then place in a large saucepan along with the water. Cover and bring to the boil, before reducing heat to simmering point. Add the paprika and cook, covered, for 30 minutes. Stir occasionally.
2. When the buckwheat is cooked and the water absorbed, add the blackberries, beans, corn, courgette, soy sauce and cinnamon. Stir through and allow to cook uncovered for a further 10 to 15 minutes on low heat.
3. Serve topped with falafel, nuts, tofu or protein of choice.