Buckwheat risotto with asparagus

 

There is something really wonderful about the different food seasons. Without feeling bad, one can go all in and eat a single ingredient all the time until the season is over or your bank account is empty, whichever comes first.

Up here in the North we can go crazy when it comes to the summer season. After a long winter of very little local fresh food, it really does feel amazing when those first strawberries or that first asparagus hits the stores. We drop everything and eat nothing else. Asparagus in season is so full of flavor and works with more or less any dish you can imagine.

Generally, asparagus has a very fancy reputation, so when we found asparagus in our local store we wanted to create something you could eat everyday. Our first thought was to make an asparagus risotto, but risotto takes a relatively long time to prepare and has somewhat of a fancy dinner vibe (also, soooooo much cheese and butter, not great for an everyday meal).

So we decided to change the risotto rice to something more fitting a regular Tuesday evening – buckwheat.

Buckwheat is a lot like rice, but has more protein, fiber and iron than traditional rice. In other words it will keep you full for longer. Now, buckwheat doesn't of course become all starchy like regular risotto rice, but that doesn't matter one bit!

This meal is a perfect every day meal – the buckwheat only needs to boil for about 10 minutes, during that time you can prepare the sauce, fry the asparagus and voila! You're done!

Buckwheat "risotto" with asparagus will make any day feel like a fancy dinner-party!

Love,
Lotta

 

Buckwheat risotto with asparagus

30 min, Serves 2-3
Vegan

 

2,5 dl buckwheat
8 stalks of asparagus
1 small onion
1 clove of garlic
2 dl green peas (frozen are fine!) 
1 dl white-wine
2 tbsp vegan crème fraîche
A pinch of salt 


Rosemary spinach sauce

2-3 cubes of frozen spinach
2-3 branches of rosemary
A handful of basil leaves
0,5 dl olive oil
Juice from half a lime
A pinch of salt

Start by boiling the buckwheat according to instructions on the box (10-12 min). Leave them slightly undercooked.

Mix the Rosemary sauce by combining all of the ingredients in a blender and mixing until smooth.

Fry the onions and the garlic in a a large saucepan.

Once the onions are done toss in the peas and the boiled buckwheat.

Add the wine and let it boil away, while mixing often.

Pour the rosemary sauce into the mix.

Finish by mixing in the vegan crème fraîche and adding salt to taste.

Chop up the asparagus into 5-8cm long pieces and fry for a few minutes in a separate pan in some olive oil.

Serve by placing the fried asparagus on top a few spoonfuls of the buckwheat "risotto".

Enjoy!