Tomato and Saffron Buckwheat Risotto
Traditional tomato, almond and saffron sauce is a tapas classic usually served with meatballs. This recipe uses the sauce to create a deliciously full-flavoured but quick buckwheat risotto. Activate the buckwheat overnight to speed up the cooking time and help your body absorb the buckwheat’s iron.
Servings 2 serves
- 1 cup raw buckwheat groats
- 2 cups water
- 1 teaspoon apple cider vinegar or lemon juice
- 2 French shallots or 1 small brown onion finely chopped
- 2 cloves garlic finely chopped
- ½ can cherry or chopped tomatoes 200ml
- 50 grams almond meal
- A good pinch of saffron threads
- 2 cups vegan chicken-style I use Australian Organics stock or vegetable stock
- 1 tablespoon olive oil
- sea salt to season
- Handful fresh parsley chopped
Place the buckwheat groats, water and vinegar in a bowl to activate for at least four hours or overnight. Rinse the groats thoroughly before cooking.
Place the saffron threads in two tablespoons of hot water for a few minutes before placing the water, threads and almond meal in a food processor and mixing to a paste. Set aside.
In a wide pan, heat the olive oil and sauté the garlic and onions for three to four minutes or until soft.
Add the tomatoes, buckwheat groats and stock and stir to combine. Cook for two minutes before adding the almond saffron paste.
Season well with sea salt and cook on medium heat for another eight minutes or until the buckwheat is al dente. Take the risotto off the heat and stir through the chopped parsley. Allow to sit for a minute or two before serving.