Buckwheat Risotto

by Tatianna Yougottalove
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Before I started to cook for my youngest 7th birthday party, I wanted to make sure my men won’t be hungry while I’m preparing for the party so I decided to make buckwheat risotto.

This simple buckwheat recipe doesn’t take much time to prepare and is very filling.
Can be served with a salad on a side.

Note: I made it in the Rice Cooker, but if you are not using the Rice Cooker then add only 1 cup of water at the end.

Full length video:

What you’ll need is
2 cups roasted buckwheat (soak-optional), make sure to clean it from black pieces

Mixed in a bowl:
1 Can of tomato paste
3 cups boil water
Mix until the paste texture is smooth, then add
2 cups of soy chunks and mix again
set aside

Fry in a pot until browned:
5 Onions, chopped
3 Garlic cloves, diced

When ready, add into a pot:
1\2 tsp salt
1\4 tsp pepper
1 tsp paprika
1\2 tsp onion powder
1\2 tsp garlic powder
2 tbsp dried chopped onions

Then add:
The mixture in a bowl, buckwheat and 2 extra cups of water. (only 1 cup water if making in a pot and not using the Rice Cooker)

cook it on a lower heat until all the water evaporates, around 20 to 30 minutes.

Short length:

For birthday recipes 👇

Daniel’s 7th Birthday

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