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Buckwheat & Beetroot Risotto

Serves 4

5-6 Beetroot
2 Mugs of Buckwheat (400g)
Juice of 1 lemon
1 x 400ml tin of coconut milk
Salt & Pepper to taste

Start by roasting the beetroots whole, with their skins on in an oven set at 210° C (190° Fan oven).  They will take about an hour to cook.  You don’t need to add any olive oil.

Once the beetroots are nice and soft and the skin is becoming crispy, take the beetroots out of the oven and leave them to cool for a minute.

Place the buckwheat in a sieve and rinse with cold water until the water that comes through is totally clear.

Place the buckwheat in a saucepan with 3.5 mugs (1 litre) of boiling water.

Let the buckwheat boil for a minute or two, then let it simmer for another 10-15 minutes until all the water has evaporated and the buckwheat still has a little ‘bite’ and nuttiness, but not crunchy and not too soggy.

Peel the skin off the beetroots and place the flesh into a food processor with the lemon juice, coconut milk, salt & pepper to taste and blend.  The mixture should come out smooth.

 Once the buckwheat is cooked, stir in the beetroot mixture, heat through then serve.