Roast Tomato & Basil Buckwheat Risotto
March 20, 2017 | Serves 4
- 200g of Cherry Tomatoes
- 3 Tablespoons of Olive Oil
- 1 White Onion, Diced
- 2 Cloves of Garlic, Minces
- 1 Cup of Buckwheat Groats (180g)
- 2 Cups of Stock (500ml)
- 1 x 400g Tin of Chopped Tomatoes
- 1/2 Cup of Unsweetened Almond Milk (125ml)
- 1 Large Handful of Fresh Basil, Finely Chopped
I couldn’t wait to come up with a recipe to put this gorgeous Denby shallow cast iron casserole dish to use. This is the perfect dish to ease you out of winter and into spring and would be a delicious Mother’s Day dinner this weekend. It oozes comfort but is lovely and bright with the summery flavours of roast tomatoes and fresh basil. I love the texture of buckwheat when it’s cooked like this, it’s somewhere between risotto and orzo but it’s higher in protein and fibre than both and full of antioxidants.
Preheat the oven to 200’C. Place the cherry tomatoes on a roasting tray and drizzle them with a little olive oil. Season with sea salt and pepper and pop them in to roast for about 20 minutes.
Add 2 tablespoons of olive oil to a large pan on a medium heat and add in the onion and the garlic. Cook until the onion is soft and translucent.
Pour the chopped tomatoes into your stock and stir well. Add the buckwheat to the pan and toss well.
Pour in about a quarter of the stock/tomato mixture and let everything simmer until the liquid is almost all absorbed. Then keep repeating in similar amounts until all of the stock is used up. When almost all of the liquid is absorbed, add in the almond milk and mix well. By this time, the tomatoes should be roasted. Add them to the pan with the fresh basil, stirring well.
Cook your risotto until your desired wetness and serve hot with a sprinkling of fresh basil on top and some parmesan if desired.
PS This post is sponsored by Denby, if you want a chance to win some of their products, head to @DenbyPottery on Instagram and share your one-pot recipe ideas using #DenbyCastIron and #DenbyOvenware