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Buckwheat Risotto with Sea Lettuce & Pumpkin

Buckwheat Risotto with Sea Lettuce & Pumpkin

Buckwheat Risotto with Sea Lettuce & Pumpkin

Course: MainDifficulty: Easy
Servings

2

servings
Prep time

10

minutes
Cooking time

1

hour 

This Buckwheat Risotto with Sea Lettuce & Pumpkin is colourful and a deliciously satisfying & warming dish. The Sea Lettuce adds a bright green touch, flavour & much nutrition to the dish.
Photo from Vibrantplate.com

Ingredients

  • 150g buckwheat grits/grains, slightly roasted

  • 1 small green pumpkin, diced

  • 2 medium onions, cut fine

  • thyme and rosemary to taste

  • 3 tbsp olive oil

  • 1 tbsp red balsamic vinegar

  • Garnish:
  • 3 tbsp cashew nuts

  • 3 tbsp pumpkin seeds, roasted

  • Kelp Salt and pepper to taste

  • 2 tsp Sea Lettuce Flakes or chopped leaves to garnish

Directions

  • Warm the oven to 200C.
  • Stir the buckwheat grains into boiling water for 1 minute to rinse, drain.
  • Toast the grains in a little olive oil for 5 minutes to give a nutty flavour , then add water  (or kombu stock for extra flavour & nutrients) and cook for 15 min.
  • Let buckwheat stand for 10 minutes after cooking.
  • Meanwhile, mix together the cut pumpkins, onions, oil, vinegar and herbs. Season with salt and pepper and roast in the oven for 20 minutes.
  • In a dry pan, roast the other nuts and seeds until golden and fragrant.
  • When the buckwheat is ready, mix all the ingredients and sprinkle with Sea Lettuce Flakes.

Notes

  • Tip: Make it with Barley or use buckwheat if you prefer gluten free
  • Tip: Don’t add salt to your grains while cooking – it makes them tough.  Add kelp salt to taste after cooking for the salty taste with added nutrient boost.

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