Buckwheat & Beetroot Risotto

So I tried this recipe out twice before posting as I wanted to see what a difference fresh beetroot would make in comparison to the ready to eat packed beetroot you can get in supermarkets…believe me there is a difference! If you want bland and boring, go supermarket, pre-packaged beet. If you want an amazing, fresh and yummy taste then it’s worth the extra effort to find and roast fresh beetroot.

I found this recipe in what is fast becoming my favourite cook book. Deliciously Ella by Ella Woodward. I’ve been using it a lot, adapting recipes here are there depending on how my UC is at the time (she’s a massive fan of grains, seeds and pulses…all the things you’ve got to limit when you’ve got UC so I have to adapt a fair few of them).

Buckwheat & Beetroot Risotto

Makes: 4 (large) servings

Prep time: 5-10 mins

Cooking time: 1hour 15mins


  • 5-6 fresh beetroot (1.5kg)
  • 400g buckwheat
  • The juice of 1 lemon
  • 1x 400ml tin of coconut milk
  • salt & pepper
  • Optional: Rocket to serve


  1. Remove the leaves from the beetroot, leaving their skins on and pop them in the oven (190C – fan or 200C – non fan) for an hour until soft with crispy skin
  2. Take the beetroot out of the oven and leave to cool for 5 minutes
  3. Put the buckwheat in a sieve and wash with cold water until it runs clear
  4. Put the buckwheat in a saucepan with 1L of boiling water and boil for a couple of minutes. Turn the heat down to a simmer and cook for 10-15 minutes until all the water has evaporated and the buckwheat is slightly hard and nutty but not crunchy or soggy
  5. Peel the crispy skin off the beetroot and put the flesh in a food processor with the lemon juice, salt and pepper and coconut milk. Blend until smooth and a beautiful pink
  6. Once the buckwheat is cooked, stir in the beetroot sauce, heat through and serve on a bed of rocket

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