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Buckwheat Risotto

Buckwheat Risotto

We call it buckwheat (boekweit in Dutch), in Poland they refer to it as kasha and in Japan you can look for the name soba. It’s obvious that many cultures included this amazing seed in their diet. Yes, it looks and is used as a cereal grain, but in fact buckwheat is a fruit seed closely related to rhubarb. And… it’s gluten-free. I have been making this delicious buckwheat risotto for some weeks now and I have to share the recipe with you. It’s a very easy and quick way of preparing buckwheat.

The ”trick” is to boil it in (preferable vegan organic salt-free) bouillon instead of water to give it more of a risotto taste to it. The taste will blow your mind.

Buckwheat would also make a great replacement of your oatmeal in the morning. Especially in cold months this can be a true delight providing you with constant energy the entire morning.

And of course buckwheat can be eaten safely if you have celiac disease or following a gluten-free diet as it does not contain gluten at all.

Buckwheat Risotto

You can make endless variations on this dish by adding for example mushrooms. In this recipe it’s important though to use broth instead of plain water to give it this nice taste. And since this dish is so simple (only bouillon and onions and parsley) it would make a great first course .

Buckwheat Risotto

Buckwheat Risotto

Buckwheat Risotto



  • One cup of rinsed buckwheat
  • Three cups of water
  • Preferable organic salt-free bouillon
  • One onion
  • One tablespoon of tahini per serving
  • One teaspoon of coconut oil
  • Optional: lemon juice to finish
  • Herbs, I used parsley


  1. Slowly cook one cup of rinsed buckwheat with three cups of bouillon water. All the water should be absorbed after about 15-20 minutes (stir once or twice).
  2. When the buckwheat is almost done start cutting the onions in small parts. Stir fry them in one teaspoon of coconut oil until the onions softened and start to turn gold brown. Add some herbs and eventually add the buckwheat. The buckwheat is finished when all the water is absorbed. Stir all the ingedrients shortly. And that’s it.
  3. Place it on a plate and shape the buckwheat a bit. Finish with some herbs and tahini (or lemon juice).



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  • Reply
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    September 24, 2013 at 9:53 am

    […] (you can prepare them the night before). You can read all the health benefits of buckwheat in this post. A tip my mom once gave to me when making thin crepes is to turn the crêpe the moment the color of […]

  • Reply
    February 25, 2014 at 6:18 pm

    Ik heb dit recept net gemaakt: Wauw!
    Zo makkelijk en zo lekker! Heb er shii-takes en oesterzwammen aan toegevoegd.
    Dit recept is voor mij een nieuwe favoriet. Thanks Bianca!

    • Reply
      February 26, 2014 at 3:17 pm

      Goed te horen! Graag gedaan!!

  • Reply
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