Buckwheat Risotto Recipe
In this case we use a gluten-free wheat, rich in fiber and protein: Up with buckwheat! You will see how the final flavor of the dish is very characteristic of wheat.
If you are looking for recipes for celiac, this delight shared by Ski Molten will surely encourage you to cook. It is a chicken and vegetable risotto made with buckwheat.
Ingredients to make Buckwheat Risotto:
- 300 grams of Buckwheat
- 100 grams of green onion
- 100 grams of red bell pepper
- 150 grams of Carrot
- 50 grams of red onion
- 250 cubic centimeters of Vegetable broth
- 150 grams of Chicken in julienne
- 1 clove garlic
- 1 pinch of Salt and Pepper
- 1 jet of Oil
- 100 grams of Butter
- 3 grams of pink pepper
- 1 handful of coriander leaves
- 100 grams of cream cheese
How to make Buckwheat Risotto:
- We prepare the “miser en place” for our Risotto, this means, ready all the ingredients to speed up the preparation of the recipe.
- Cut all the vegetables into bruise and the chicken into julienne.
- We heat the pans and add a splash of oil, on one side we sweat the vegetables until the onion is transparent and on the other, we seal the chicken
- Add the chicken to the preparation of the vegetables and add the wheat. Stir and leave to pearl for 1 minute.
- Finally, add the vegetable broth and continue cooking over low heat for 10 minutes.
- This last step is essential, since buckwheat has very little starch.
- We are going to emulsify the Risotto by adding the cheese, the butter and frying with energy until integrated.
