Beetroot, Buckwheat and Thyme Risotto Recipe | Yummly
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Beetroot, Buckwheat and Thyme Risotto

NIRVANA CAKERY(2)
veveroniq: "added more lemon and spices since it gets a bit b…" Read More
11Ingredients
50Minutes
440Calories
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Ingredients

US|METRIC
4 SERVINGS
  • 3 beetroot (medium, peeled and roughly grated)
  • 1 tablespoon olive oil
  • 1 red onion (chopped)
  • 2 garlic cloves (finely chopped)
  • 1 tablespoon fresh thyme
  • 250 grams buckwheat (1½ cups)
  • 600 milliliters vegetable stock (broth or water, 2½ cups)
  • sea salt
  • pepper
  • 1 lemon
  • 50 grams walnuts (toasted, 1/2 cup)
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    NutritionView More

    440Calories
    Sodium40% DV960mg
    Fat23% DV15g
    Protein27% DV14g
    Carbs24% DV71g
    Fiber52% DV13g
    Calories440Calories from Fat140
    % DAILY VALUE
    Total Fat15g23%
    Saturated Fat2g10%
    Trans Fat
    Cholesterol
    Sodium960mg40%
    Potassium760mg22%
    Protein14g27%
    Calories from Fat140
    % DAILY VALUE
    Total Carbohydrate71g24%
    Dietary Fiber13g52%
    Sugars8g16%
    Vitamin A10%
    Vitamin C50%
    Calcium8%
    Iron20%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

    Reviews(2)

    veveroniq a year ago
    added more lemon and spices since it gets a bit bland as buckwheat absorbs all moisture...otherwise really good!It might be good to mention that the amount of buckwheat needed in the recipe is after it's already soaked, not in dried state (then it's too much buckwheat)
    Mihail 2 years ago
    Vwry tasty :) Added some baked sweet potatoes as a side, worked great. Would recommend ;)

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