Main Meals

Butternut and Beetroot buckwheat Risotto

June 21, 2015

To make:

1 cup Buckwheat

200g beetroot

1/2 butternut squash

400ml coconut almond milk

1 tsp. paprika

1 tsp. cumin

2 cloves garlic

1/2 tsp. coriander

Boil the butternut squash and beetroots until soft. Place the butternut squash and beetroot into a blender with all the other ingredients excluding the buckwheat. Once combined, place in a pan with the Buckwheat and cook for 20 minutes until the Buckwheat is done and has formed a risotto consistency.

I absolutely love this recipe and usually make it in big batches so I can enjoy for lunch or dinner the next day!

Em x

 

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