Recipe Redux: Starting A New Chapter + Spring Buckwheat Risotto

buckwheat risotto // gratitude and greens // #vegan #plantbased #recipe #spring

HI FROM NEW YORK CITY! I’m on a much-needed vacation at the moment…

There was a time in my life when I stuck to the ‘no working in bed’ rule, where my bedroom was a space I kept exclusively for rest and relaxation. My bedroom is still mainly a sleep-only zone, but lately, my bed has become a resting station for yet-to-be-folded laundry and an office for the blog. (Desk? What desk?)

I’ve been so busy and tired that the only place I want to be when I get home is on the couch or the bed, and most days, my attempts to blog or read are unsuccessful. These attempts are usually interrupted by my strong desire to sleep or a much-cherished Skype session with the long-distance boyfriend.

buckwheat risotto // gratitude and greens // #vegan #plantbased #recipe #spring

buckwheat risotto // gratitude and greens // #vegan #plantbased #recipe #spring

buckwheat risotto // gratitude and greens // #vegan #plantbased #recipe #springWhy the exhaustion? Well, I’m happy to announce that my job search has ended! Last weekend I accepted a job offer at a start-up that just opened its offices in Toronto. Is it in the field of food? Yes. Is it about to take over the world? Yes. Can I tell you which start-up it is? I wish! I unfortunately can’t share that with you, because I don’t want my readers to think that the company is paying me to promote them on the blog.

Although I’ve only been working for a week, I’m happy to say that all my co-workers are great and I really love the vibe and culture. Working in a start-up means that every day is crazy busy, but I love it. This is a new chapter of my life that I’m enjoying very much, even if it involves juggling two full-time jobs: one in the office and the one you’re reading. Luckily for me, my yoga studio is right next to the office and I have never been gladder that dishwashers, dryers, and blenders exist.

buckwheat risotto // gratitude and greens // #vegan #plantbased #recipe #spring

buckwheat risotto // gratitude and greens // #vegan #plantbased #recipe #spring

buckwheat risotto // gratitude and greens // #vegan #plantbased #recipe #spring

Onto today’s recipe! This month, the Recipe Redux challenged members to repurpose a recipe that is already on the blog. Challenge indeed… I was stuck on what dish I could share that involved another already-existing recipe on the blog. After thinking long and hard, I decided on a buckwheat risotto (continuing with the spring theme and made using my recipe for foolproof vegetable broth) with spinach and peas garnished with chive oil and crispy, roast leeks. Served with a side of greens, this dish is the perfect for celebrating the arrival of spring.

NOTES: Soaked buckwheat groats will take only 10 minutes to cook. If you are using buckwheat groats that haven’t been soaked, expect this dish to take a lot longer. You will also need more vegetable broth. Although I only used vegetable broth, I probably would have added some dry white wine if I had any on hand. This risotto is vegan, but would also be delicious if you topped it with some parmesan, gruyere, or an egg.

Yields 1 regular portion or 2 smaller portions.

1. Preheat your oven to 350ºC. Line a baking tray with parchment paper or a silicone mat. Cut the leeks into quarters by halving them into semi-circles and halving again. Place the leeks onto the baking tray. Melt a knob of coconut oil on the stove and drizzle the oil over the leeks, and season with sea salt and pepper. Bake for 30 minutes, until the leeks are roast and crispy. Once the leeks are done, remove from the oven and allow them to cool.
2. While the leeks are roasting, melt two tablespoons of coconut oil in a pot over medium heat. Sauté the garlic and onions until fragrant. Add the spinach and peas and cook for another few minutes.
3. Add the soaked buckwheat groats to the pot. Ladle 1/2 a cup of vegetable broth into the pot, and stir until the buckwheat has absorbed the liquid. Add another 1/2 cup of the vegetable broth and repeat until the buckwheat has been thoroughly cooked.
4. Spoon the risotto into a bowl. Drizzle with chive oil and top with the crispy roast leeks. I served mine with a side of leafy greens drizzled with olive oil and lemon juice.

Wishing you much love and happy kitchen adventures,

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