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Buckwheat Amaranth Risotto

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Buckwheat Amaranth Risotto

The perfect buckwheat amaranth risotto recipe with a picture and simple step-by-step instructions.

  • 50 Size Buckwheat
  • 50 Size Amaranth
  • Chilli oil for braising
  • 1 medium sized Onion, finely chopped
  • 0,5 l Water
  • 2 cube Vegetable broth
  • 2 Toes Garlic, pressed
  • Some condensed milk
  • Cajun Spice
  • Tellicherry pepper from the mill
  • 2 handful Sorrel, cut into strips
  1. Prepare everything like a typical risotto. Heat the chilli oil in a saucepan, sauté the onion with the buckwheat and amaranth. Add the water in sips, stir everything, simmer and season to taste. Just before the end of cooking, stir in a sip of condensed milk and sorrel. Let it steep briefly and serve hot! Tastes great! Have fun with my wild herb kitchen!
Dinner
European
buckwheat amaranth risotto

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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