John Myers
Buckwheat Coconut Risotto with Caramelized Apple and Onion Topping
The perfect buckwheat coconut risotto with caramelized apple and onion topping recipe with a picture and simple step-by-step instructions.
for the apple and onion topping
- 1 Pc. Clove of garlic
- 1 tsp Ginger powder
- 2 tsp Curry powder
- 2 tsp Turmeric
- 300 g Sweet potato
- 2 tbsp Desiccated coconut
- 300 g Sieved tomatos
- 200 g Coconut milk
- 100 g Buckwheat
- 1 Handful Spinach leaves
- 1 Pc. Lime
- Salt pepper
- 1 Pc. Apple
- 1 Pc. Onion
- 2 tbsp Coconut chips
- 2 tbsp Pine nuts
- 2 tsp Coconut oil
- 2 tsp Coconut blossom sugar
- Salt
- Lime juice
- Heat coconut oil in a saucepan, squeeze the garlic clove and sauté briefly with ginger, curry and turmeric. Add the diced sweet potatoes and desiccated coconut. Everything should be covered all around with the spices. Deglaze with the tomatoes and coconut milk. Stir in the buckwheat. Bring to the boil and then simmer over low heat with the lid closed for about 20 minutes, stirring again and again.
- Finally fold in the lettuce and let it collapse. Season to taste with a little lime juice and salt / pepper. You can also leave out the spinach.
- In the meantime, heat coconut oil in a pan for the topping and fry the diced apple and onion rings in it. Also add coconut chips and pine nuts. Scatter the coconut blossom sugar on top and let it caramelize while stirring. Round off with a little lime juice and a pinch of salt.
- Spread the risotto on plates and pour 2 tablespoons of the topping over each. If you like, you can leave out the coconut chips and pine nuts for the topping.
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