Buckwheat Recipe: Creamy Risotto

Ingredients:

• 1 cup buckwheat groats
• 2 tablespoons olive oil
• 1/2 onion, diced
• 2 garlic cloves, minced
• 4 cups vegetable broth
• 1/2 cup white wine (optional)
• 1/2 cup grated Parmesan cheese
• 2 tablespoons butter
• Salt and pepper to taste

Instructions:

1. Rinse the buckwheat groats in a fine-mesh strainer until the water runs clear.
2. Heat olive oil in a large pot over medium heat. Add onions and garlic, and sauté for 5 minutes until soft and fragrant.
3. Add the buckwheat groats to the pot, and stir to coat with the onion and garlic mixture.
4. Slowly pour in the vegetable broth and white wine (if using) while stirring constantly.
5. Bring the mixture to a boil, then reduce heat to low and let it simmer for 25-30 minutes, stirring occasionally.
6. Once the buckwheat has absorbed most of the liquid and is tender, add the Parmesan cheese and butter. Stir until the cheese and butter have melted and the risotto is creamy.
7. Season with salt and pepper to taste.

Serving Suggestions:

This creamy buckwheat risotto can be served as a satisfying, gluten-free main dish or as a side dish alongside roasted vegetables or grilled meat. Top with additional Parmesan cheese and fresh herbs such as parsley or basil for added flavor.

Verdict:

This creamy buckwheat risotto is a delicious and healthy alternative to traditional rice risotto. The nutty flavor of the buckwheat pairs well with the creamy Parmesan cheese and butter, creating a comforting and satisfying dish. This recipe is also gluten-free, making it perfect for those with dietary restrictions.