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Buchweizen Risotto, Foto: Regina Steinbauer


For this recipe you need about: 90 minutes

INGREDIENTS for 4 servings

  • 4 beetroots
  • 400 g buckwheat
  • 1 can of coconut milk (400 g)
  • juice of 1 lemon
  • Salt & pepper
  • (vegan) ewe’s cheese
  • 1 bunch of arugula


  1. Wash the arugula.
  2. Preheat the oven to 200 degrees; place the beetroot on a baking tray and put in the oven on the middle shelf.
  3. Leave the beetroot in the oven until it is nice and soft and the skin is crispy; then remove from oven and leave to cool (takes about 1 hour).
  4. Rinse the buckwheat under cold water and then lightly boil in a pot of salted water for about 10-15 minutes; drain off any excess water.
  5. Carefully peel the beetroot; then place the flesh in a food processor with the lemon juice, salt and pepper, and the coconut milk and mix until smooth.
  6. Add the beetroot mixture to the buckwheat and stir well; heat again if necessary and
  7. serve with the (vegan) ewe’s cheese and arugula.
Tip: You can also use already cooked beet for this recipe. Then you can start here at step 4.

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Photo: Regina Steinbauer
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