In January, most of us are trying to eat a bit healthier and work out a bit harder. Not sure if the working out harder applies to me. I admire all the people who run every day, talking about how great it is and how they can’t live without it…and that once you get into a sport activity and do it, whatever it is, regularly, you can’t stop. Well, I’ve tried, not once, not twice…but about hundred times and I’ve never ever got into that phase when you can’t be without a sport activity. It will always be a couple of hours better spent in the kitchen cooking or eating than working out! I guess I’m just lazy…
I keep telling myself that working out is only 30% of the success, 70% is what you eat! So I just eat as healthy as I can (as my love for good food and eating allows) 🙂 I’m not a big fan of replacing traditional ingredients with healthier options. I’m lucky enough not to be allergic or intolerant to any food, so why to change something that worked for generations? But there is one exception – the buckwheat risotto!
RECIPE: Buckwheat risotto with mushrooms and courgette
- 6 handfuls of buckwheat (I use the same measure as for the rice risotto – allow 3 handfuls per person)
- 300 ml vegetable stock
- 100 ml white wine
- 300 g mushrooms (quartered)
- 2 small courgettes (chopped in chunky pieces)
- 1 shallot
- 2 tbsp olive oil
- 1 tbsp butter
- salt and pepper
- Parmesan cheese
- Heat up olive oil and butter in a pan, add finely chopped shallot, leave for 2 minutes. Add buckwheat and mix together so the buckwheat is all covered in oil and butter mixture.
- Add white wine and boil to get rid off the alcohol.
- Add hot vegetable stock and leave to simmer for 10 minutes.
- Stir in the mushrooms and simmer for another 10 minutes.
- Add courgettes and leave for another 10 minutes – by this time all liquid should be reduced and buckwheat cooked. If following happens. If buckwheat is not cooked, but it sticks to the pan, add a little bit of boiling water, stir and leave for a few more minutes.
- At the end add a little bit of grated Parmesan and stir. It gets that sticky texture. Add salt and pepper as required – I only use salt at the end to perfect the taste, as the stock and Parmesan cheese are salty.
- Serve with Parmesan cheese and drizzle with olive oil.