Kale, fig and walnut risotto

Kale, fig and walnut risotto

By
From
Superfoods
Serves
2

I created this recipe because I got bored of mushroom risotto. Make it on a ‘date night’ or double and triple it for a dinner party.

Ingredients

Quantity Ingredient
1 tablespoon coconut oil
1 onion, chopped
1 garlic clove, crushed
170g buckwheat groats
500ml vegetable stock, plus extra if needed
100g walnuts
2 tablespoons nutritional yeast
2 large handfuls kale, stems removed and roughly chopped
5 figs, quartered

Method

  1. Melt the coconut oil a large saucepan over a medium heat and fry the onion and garlic for 5 minutes, or until the onion is translucent. Add the buckwheat and sauté for a couple of minutes until well coated, stirring. Add the stock and bring to the boil, then reduce the heat and simmer for 25–30 minutes. Add more stock if looking dry.
  2. Dry roast the walnuts in a small pan for a few minutes over a medium heat.
  3. Add the yeast, kale and toasted walnuts to the cooked buckwheat mixture and stir. Garnish with the figs and serve.

Note

  • high-fibre figs act as a natural laxative and help to nourish the intestines
Tags:
healthy
superfoods
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again