ARUGULA & WALNUT BUCKWHEAT RISOTTO

ARUGULA & WALNUT BUCKWHEAT RISOTTO image

Number Of Ingredients 13

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3 cup vegetable broth, plus more if needed
1 tbsp. coconut oil
Â½ large fennel bulb thinly sliced
1 tsp. sea salt, more or less to taste
1 tsp. cumin
2 cloves garlic, peeled and minced
1 1-inch knob fresh ginger
1 bay leaf
Â¾ cup buckwheat groats
1 tbsp. tahini
Â½ walnuts, coarsely chopped
1 cup arugula
1 handful fresh fennel fronds

Steps:

Pour vegetable broth into a small pot. Bring to a boil. Lower heat to medium-low keep broth warm. Place a large pot, ideally a dutch oven, over medium heat. Heat through for three to five minutes. Pot should be warm, but not smoking. Add coconut oil, thinly sliced fennel, and a pinch of salt. Cook stirring occasionally for five to seven minutes, until fennel becomes soft, fragrant, and translucent. Add cumin powder, garlic, fresh ginger, and bay leaf. Cook for another 2 minutes. Add buckwheat groats. Cook for two minutes, stirring evenly to coat groats. Add 1 cup of vegetable broth. Stirring often, cook until most of the liquid has been absorbed. Add another half cup of vegetable broth, and stir, cooking over medium heat until absorbed. Repeat until all three cups of vegetable broth have been incorporated into risotto. Buckwheat should be cooked and al dente. If groats are not fully cooked, add more broth until desired consistency is achieved. Stir in tahini. Add coarsely chopped walnuts and arugula. Stir until evenly distributed. Spoon into plates, and garnish with fresh fennel fronds. Serve immediately!