Buckwheat Artichoke Risotto

Buckwheat Artichoke Risotto


  • 12 oz. buckwheat groats
  • 1 white onion
  • 1 garlic clove
  • 3 fresh artichokes (just the hearts)
  • 1 cup white wine
  • 4 cups vegetable broth
  • Delicious & Sons Organic Artichoke Spread Add to cart
  • Grated parmesan cheese (vegan or dairy)
  • Olive oil
  • Salt and pepper
  • Fresh chives for decoration


  1. Heat the vegetable broth until just under a boil on the stove or in the microwave.
  2. Mince the onion and the garlic clove.
  3. Remove the tough outer leaves from the artichokes, and thinly slice the heart.
  4. To prevent discoloring, toss the artichoke slices directly into a frying pan with olive oil and sauté several minutes until just tender. Remove from pan and set aside.
  5. Sauté the minced onion and garlic in olive oil in a medium saucepan on medium heat until transparent, but not browned. 5-7 minutes.
  6. Add the buckwheat groats, mix well, and sauté 1-2 minutes.
  7. Add the white wine and let the alcohol burn off.
  8. Add 2 ladlesful of vegetable stock and mix well.
  9. When all the liquid has been absorbed, add 2 more ladlesful of broth and mix well.
  10. Continuing stirring and adding broth, waiting until the previous batch of broth has been absorbed before adding more.
  11. After 15 minutes, reduce the amount of liquid to 1 spoonful at a time, and add the cooked artichoke slices from earlier.
  12. Total cooking time is about 17-20 minutes.
  13. Taste for desired texture of the buckwheat, it should be like al dente rice.
  14. Once done, remove from heat, stir in 2 tablespoons of Artichoke Spread and 2 tablespoons of grated parmesan (or vegan substitute). Mix well.
  15. Adjust for salt and pepper.
  16. Serve hot, decorating with freshly chopped chives.


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