BUCKWHEAT RISOTTO WITH TAMARIND SWEET POTATO

I love this alternative twist on a classic risotto. Both wheat-free and dairy-free, this is the perfect vegetarian comfort food.

3 tbsp Lucy Bee coconut oil, melted

1 medium onion, finely diced

240g buckwheat

400ml hot vegetable stock

2 large sweet potatoes, chopped into bite-sized pieces

1 tsp tamarind paste

Small thumb-sized piece of fresh ginger, peeled and grated

1 garlic clove, crushed

2 tbsp cashew nuts, finely chopped

Himalayan salt

SERVES 4

Heat 1 tbsp of the melted coconut oil in a heavy-based saucepan and gently sauté the onion until soft, about 8 minutes. Add the buckwheat and stir through, coating the grains with the oil. Add about 200ml of the hot stock, bring to the boil, then gently simmer until the buckwheat is tender, adding more stock as needed.

Meanwhile, in a large mixing bowl, mix the sweet potatoes with the remaining coconut oil, tamarind paste, ginger, garlic and a good pinch of salt. Spread out in a roasting tray and bake in the oven for 50–55 minutes, until crispy.

Divide the risotto between shallow bowls and top with sweet potato and chopped cashew nuts, for a little crunch.

VARIATION

Instead of tamarind sweet potato, try ginger, chilli and cavolo nero instead. Cook the buckwheat as directed above then heat 1 tbsp coconut oil in a large frying pan, add thin slices of peeled fresh ginger, from a thumb-sized piece, 1 crushed garlic clove and 1 deseeded and thinly sliced red chilli, with 1 tsp garam masala added after a few seconds. Cook for 30 seconds, then add 200g shredded cavolo nero leaves, a generous pinch of salt and a little water if necessary, to wilt, then cook for 4–5 minutes, stirring continuously. Add 20ml white wine or a splash of sherry vinegar to deglaze, then remove from the heat, cover and set aside for a couple of minutes. Stir through the buckwheat and serve.