Buckwheat Artichoke Risotto

Ingredients:
- 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
- Grated parmesan cheese (vegan or dairy)
- Olive oil
- Salt and pepper
- Fresh chives for decoration
Preparation:
- Heat the vegetable broth until just under a boil on the stove or in the microwave.
- Mince the onion and the garlic clove.
- Remove the tough outer leaves from the artichokes, and thinly slice the heart.
- 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.
- Sauté the minced onion and garlic in olive oil in a medium saucepan on medium heat until transparent, but not browned. 5-7 minutes.
- Add the buckwheat groats, mix well, and sauté 1-2 minutes.
- Add the white wine and let the alcohol burn off.
- Add 2 ladlesful of vegetable stock and mix well.
- When all the liquid has been absorbed, add 2 more ladlesful of broth and mix well.
- Continuing stirring and adding broth, waiting until the previous batch of broth has been absorbed before adding more.
- After 15 minutes, reduce the amount of liquid to 1 spoonful at a time, and add the cooked artichoke slices from earlier.
- Total cooking time is about 17-20 minutes.
- Taste for desired texture of the buckwheat, it should be like al dente rice.
- Once done, remove from heat, stir in 2 tablespoons of Artichoke Spread and 2 tablespoons of grated parmesan (or vegan substitute). Mix well.
- Adjust for salt and pepper.
- Serve hot, decorating with freshly chopped chives.
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