Enjoy this delicious risotto made with fresh ingredients and our naturally gluten-free Organic Buckwheat. Make it vegan or vegetarian depending on your preference! It's healthy, wholesome and hearty.
Ingredients:
1 1/2 Tbsp EVOO
1 C onion, chopped
2 cloves garlic, minced
2/3 C red wine or red grape juice
4 C low-sodium vegetable stock
1 C green peas
1/3 C cream cheese or dairy-free cream cheese 1 Tbsp fresh dill, minced
1 lemon, zested
salt and pepper, to taste
Instructions:
- In a deep pot or skillet, saute the onions in the olive oil until they caramelize*
- Once they brown, add the garlic to mellow the flavor**
- Deglaze the pan with the wine or juice to stir in the flavor that has collected at the bottom of the pan
- Add the Buckwheat and vegetable broth to the pan, cooking over medium heat for 15-20 minutes, or until thick
- Ready your lemon zest and fresh dill
- After the mixture has thickened, stir in the cream cheese until it has fully melted
- Once the heat is off, stir in cheese, butter, or additional cream cheese if desired
- Serve with field greens, bread and a drizzle of balsamic
- Enjoy!
*The longer they cook, the sweeter and deeper the flavor
**If you add the garlic too soon, it will brown and become more bitter