Buckwheat Risotto
15 Minutes
2 Servings
Introduction
Steps
Soak the Buckwheat grains for 2 hours
Cook them in salt and water. Set aside
Make a paste of the cashews and steamed potato. Add water to get desired consistency
Add the chopped garlic to a hot pan. Roast for a couple of minutes
Add broccoli and beans and a little water. Let it cook for a few minutes. Add the rest of the vegetables. Cook for a few more minutes. Let the vegetables stay crunchy
Add the cooked buckwheat
Add the cashew paste
Add the basil leaves (tear them into halves)
Add Salt, black pepper and Oregano for seasoning
Ingredients
Buckwheat grains -1:2 cup
Vegetables of your choice chopped into into cubes, I used
Brocolli
Red, yellow and green peppers
Mushrooms
Beans
Corn kernels
Cashews (soaked) -8-10 pieces
1 medium steamed potato
Basil leaves: 8-10
Garlic -4-5 cloves finely chopped
Salt, black pepper and Oregano for seasoning