beetroot, goat cheese & spinach buckwheat risotto recipe
See our recipe for beetroot, goat cheese & spinach buckwheat risotto. Developed by Nutritionist Jessica Cox at JCN Clinic. Learn More
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Cooking tools:
- Grater
- Ladle
- Saucepan
- Stove
- Chef's knife
- Cutting board
- Measuring cup
- Wooden spoon
- Fine-mesh sieve
- Oven
- Baking sheet
- Serving bowl
- Plate
Ingredients
- 1/2 cup buckwheat groats, well rinsed
- 1 small onion, finely diced
- 2 cloves garlic, crushed
- 1 1/2 cups chicken or vegetable stock
- 1 large beetroot, or 2 small beetroots pre roasted and cubed
- 1 cup baby spinach (kale is also a nice substitute)
- 2 tablespoons oregano leaves, roughly chopped
- 1/3 cup parsley, roughly chopped
- 1 tablespoon extra virgin olive oil
- 1/3 cup soft goats cheese
- 2 tablespoons grated pecorino
- 1/4 cup pine nuts
- salt & pepper for seasoning
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