Buckwheat Risotto

This easy buckwheat risotto recipe is easy and quick to make and it is naturally gluten-free.

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. Many cultures included this unique seed in their diet.

Buckwheat is gluten-free

Buckwheat looks and is used as a cereal grain, but 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 straightforward and quick way of preparing buckwheat.

And of course buckwheat can be eaten safely if you follow a gluten-free diet as it does not contain gluten at all.

Buckwheat risotto tip

The ”trick” is to boil it in (preferable vegan organic salt-free) bouillon instead of water to give it more of a risotto taste. This will make a big difference.

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

Buckwheat Risotto


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

Buckwheat Risotto

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Buckwheat Risotto

Buckwheat Risotto

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  • Author: The Green Creator
  • Prep Time: 10
  • Cook Time: 15
  • Total Time: 25 minutes
  • Yield: 2 1x
  • Category: lunch, dinner
  • Method: Stovetop
  • Cuisine: Italian
  • Diet: Vegan


This easy buckwheat risotto recipe is easy and quick to make and it is naturally gluten-free.


  • 1 cup of rinsed buckwheat
  • 3 cups of water
  • 1 cube vegetable bouillon
  • 1 onion
  • 1 tablespoon of tahini per serving
  • 1 teaspoon of coconut oil
  • optional:
    lemon juice to finish
  • herbs to garnish, such as parsley


  • 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).
  • When the buckwheat is almost ready, start cutting the onions in small parts. Stir fry them in one teaspoon of coconut oil until the onions softened and started to turn golden brown. Add some herbs and eventually add the buckwheat. The buckwheat is ready when all the water is absorbed. Stir all the ingredients shortly. And that’s it.
  • Place it on a plate and shape the buckwheat a bit. Finish with some herbs and tahini (or lemon juice).


This buckwheat risotto can be stored this in an airtight container in the fridge for up to 5 days.


  • Serving Size: 2
  • Calories: 607
  • Fat: 16.7g
  • Carbohydrates: 104.6g
  • Protein: 19.9g

5 thoughts on “Buckwheat Risotto”

  1. 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!


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