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This buckwheat risotto with asparagus is a dish that celebrates the natural bounty of the earth. The buckwheat provides a nutty and earthy flavor that perfectly complements the crisp asparagus. Together, these two ingredients create a delightful texture and flavor profile that is sure to be savored. In addition to its delicious taste, this dish also provides a source of sattvic nutrition, promoting a balanced and healthy lifestyle. Enjoy this dish as a reminder of the value of nature's bounty.
Equipment
Ingredients
- 2 tablespoons extra-virgin olive oil
- 2 shallots, finely chopped
- 2 cloves garlic, minced
- 1 cup buckwheat groats
- 2 1/2 cups vegetable broth
- 1 bunch asparagus, cut into 1-inch pieces
- 1/2 cup grated Parmesan cheese
- Fresh basil, for garnish
Instructions
- Begin by bringing a pot of salted water to a boil
- In a large skillet, heat the olive oil over medium heat
- Add the buckwheat and stir until lightly toasted, about 2 minutes.
- Slowly ladle in the vegetable broth, stirring constantly
- Add the cooked asparagus and Parmesan cheese, stirring until all ingredients are combined.
- Plate the risotto and garnish with fresh basil.
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06/10/2024 10:45 am GMT
