Seasonal Vegan, Vegetarian, Gluten free, Dairy free, Egg free recipe
If you are using uncooked beetroot, cook them first for around 45 minutes to one hour. They are ready when a fork goes in easily and they are easier to peel too.
Heat the oil in a large pan and fry the onion and thyme for around 2 minutes, add the garlic and buckwheat and fry for another 3 minutes. Add a splash of the bouillon and stir until it’s been absorbed. Add another splash of bouillon and do the same. Keep doing this until the buckwheat is cooked, which normally takes around 45 minutes. In the last 10 minutes, add the beetroot.
Brown the pine kernels in a dry frying pan.
Serve on top of the rocket leaves with the pine kernels and the parmesan grated on top of the risotto.
When using the ingredients listed, this recipe is suitable for the following diets:
• Gluten free
• Dairy free
• Egg free
Please Note: May still contain traces of gluten, egg and dairy or other allergens. Before consumption always check the label of each individual product/ingredient for allergens.
Please Note: May still contain traces of gluten, egg and dairy or other allergens.