A nourishing and filling buckwheat risotto that is a vibrant green from spirulina, peas, spinach and kale. Finished off with ground sesame to make it a protein rich and complete meal. You can use most greens in this recipe and is a great way to use greens that need eating.
Yield: 4 servings kale buckwheat risotto
Kale Buckwheat Risotto
Grain free buckwheat risotto loaded with kale and greens. A complete meal that's full of goodness.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Ingredients
- 500g buckwheat
- 2 large onions
- 2 cloves of garlic
- 2 large carrots
- 250g / 1½ cups petit pois
- 300g / 1 cup tightly packed kale – ripped off stems
- 250g / 1 cup tightly packed spinach
- 2 tablespoons spirulina
- ground sesame, smoked paprika, salt and pepper to season
Instructions
- Soak the buckwheat for 10 mins in water and drain.
- Finley slice the garlic and onion and soften for 5 mins. I do this with a little water but you can use oil if you prefer.
- Add the buckwheat to the pan with the onion and carrots finely diced.
- Cover with water the same volume of as the mixture, bring to the boil and simmer for 10 mins.
- Add the kale, peas and spinach and simmer for 5 more mins stirring occasionally.
- Take off the heat and stir in the spirulina.
- Serve with ground sesame seeds (about 2 tablespoons per person), smoked paprika and cold pressed oil.
Nutrition Information
Yield
4Serving Size
1Amount Per ServingCalories 373Total Fat 3gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 2gCholesterol 0mgSodium 346mgCarbohydrates 78gFiber 15gSugar 12gProtein 19g
100g buckwheat is 343 cals – so 1/5 of the recipe has that in buckwheat alone. How could 1/4 recipe possibly be 160? My calculations have it at 594 (but 40g protein so there is that).