top of page

Buckwheat Risotto

15 Minutes

2 Servings


Buckwheat Risotto


  • 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


Buckwheat grains -1:2 cup

Vegetables of your choice chopped into into cubes, I used


Red, yellow and green peppers



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

bottom of page