Buckwheat Beet Risotto

Ingredients

• 2 shallots
• 1 tbsp Rapeseed Oil
• 150 g buckwheat
• 370 ml vegetable stock
• 350 g beetroot (pre-cooked; vacuum sealed)
• 2 tbsp lemon juice
• 50 g walnut kernels
• 80 ml oat cream (oat cuisine)
• Salt
• Pepper
• 15 g horseradish (jarred)
• 1 tsp turmeric powder
• 1 packet mixed cress

Instructions

1. 1.

   Peel and finely dice the shallots. Heat oil in a pot. Sauté the shallots for 3 minutes over medium heat. Rinse the buckwheat, drain it, add to the pot and sauté for another 3 minutes. Deglaze with 300 ml stock, cover, and simmer on low for 15–20 minutes until the buckwheat is cooked and liquid absorbed.

2. 2.

   Meanwhile cut the beetroot into small cubes. Puree with remaining stock and 1 tbsp lemon juice; add a little water if needed. Toast the walnuts in a hot pan without oil over medium heat for 3 minutes.

3. 3.

   Season oat cuisine with salt and pepper, stir in horseradish, then sprinkle turmeric. Fold the beet puree into the buckwheat, reheat for 2 more minutes, season again, and add extra lemon juice if desired.

4. 4.

   Trim the cress from the bed. Taste the risotto, serve in deep bowls, drizzle 1–2 tbsp oat cuisine over the center of each bowl, and sprinkle with walnuts and mixed cress.