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Enjoy this delicious gluten-free buckwheat risotto with roasted tomatoes!
Love,
Lea Lou
Gluten-free buckwheat risotto with roasted tomatoes
For two servings.
700 g tomatoes (e.g. cherry, plum and/or salad tomatoes)
Olive oil
Few sprigs fresh thyme
Sea salt and black pepper, freshly ground
1/2 yellow onion
1 garlic clove
200 g buckwheat groats
400 ml vegetable stock
To serve:
Handful pine nuts, toasted
Handful parmesan cheese, grated (leave out for vegan option)
Fresh basil
Method:
Preheat the oven to 200°C (upper and lower heat) (180°C fan).
Wash the tomatoes, cut large ones in halves and transfer them to an oven-safe dish. Drizzle the tomatoes with a tablespoon of olive oil, arrange a few thyme sprigs in the dish and scatter some sea salt and pepper over the tomatoes. Roast the tomatoes in the oven for 25–30 minute until soft and tender.
In the meantime peel and thinly chop the garlic clove and onion.
Rinse and drain the buckwheat, using a strainer.
Heat a tablespoon of olive oil in a small saucepan, add garlic and onion and sauté for a minute, stirring. Add the buckwheat, stir again, then add the vegetable stock to the saucepan. Cover the saucepan with a lid, decrease the heat to a medium level and simmer the buckwheat for 20 minutes until the liquid is absorbed and the buckwheat groats are cooked, but still crunchy.
Arrange the buckwheat and tomatoes on two plates, top with pine nuts, grated parmesan and fresh basil, and serve immediately.
