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White bowl of buckwheat risotto that is bright green from the spinach, on a blue napkin

Creamy Spinach Buckwheat Risotto

Naturopath Lauren Glucina
A quick and nutritious meal packed full of greens. Serves 3 (2 + some leftovers). Note: prep time excludes two hours of soaking required for the buckwheat in advance of cooking.
5 from 2 votes
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Main
Cuisine Gluten free, Healthy, Vegan
Servings 3
Calories 346 kcal

Ingredients
  

  • 1 cup buckwheat groats
  • cups vegetable stock
  • 1-2 tablespoons coconut oil
  • 1 large onion
  • 4 cloves garlic
  • Large handful fresh sage
  • Few large sprigs of thyme
  • 2 tablespoons coconut cream
  • 1 tablespoon nutritional yeast
  • 1 large bunch of spinach or about 4 tightly packed cups
  • ½ cup oat/nut milk

TO SERVE:

  • Sea salt
  • Black pepper
  • Lemon zest
  • Raw parmesan cheese

Instructions
 

  • Soak the buckwheat in water for 2-3 hours then drain ready for use (you can skip this part, but the soaking softens the buckwheat and makes for a nicer end result).
  • Finely slice the onion and garlic, and roughly chop the sage. Heat coconut oil in a saucepan, then fry the onions till golden. Add garlic, sage, and the leaves from the thyme sprigs, and cook another minute or two.
  • Add buckwheat and stir to coat, cooking for another minute. Add nutritional yeast, and vegetable stock. Cook uncovered on medium heat till the buckwheat has absorbed the stock.
  • Meanwhile, wash spinach and remove any large stems. Blend with ½ cup of oat/nut milk – you may have to stop and pack the spinach down. Pour spinach mixture into the saucepan, and add coconut cream.
  • Cook till the fluid has just about absorbed (you want it to be a little ‘saucy’), then remove from heat, dress with raw parmesan, lemon zest, salt and pepper, and serve.
  • If you have leftovers for the next day, you may like to add a tablespoon of water, give it a mix, then re-heat.

Notes

  • Nutrition panel is an estimate only

Nutrition

Calories: 346kcalCarbohydrates: 59gProtein: 13gFat: 10gSaturated Fat: 7gSodium: 180mgFiber: 9gSugar: 4gCalcium: 200mgIron: 5mg
Keyword Buckwheat Risotto, Gluten Free Risotto
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