Buckwheat & Pea Risotto with Fresh Lemon & Dill

Buckwheat & Pea Risotto with Fresh Lemon & Dill
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.
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
  1. In a deep pot or skillet, saute the onions in the olive oil until they caramelize*
  2. Once they brown, add the garlic to mellow the flavor**
  3. Deglaze the pan with the wine or juice to stir in the flavor that has collected at the bottom of the pan
  4. Add the Buckwheat and vegetable broth to the pan, cooking over medium heat for 15-20 minutes, or until thick
  5. Ready your lemon zest and fresh dill
  6. After the mixture has thickened, stir in the cream cheese until it has fully melted
  7. Once the heat is off, stir in cheese, butter, or additional cream cheese if desired
  8. Serve with field greens, bread and a drizzle of balsamic
  9. 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

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