Buckwheat a la risotto with gorgonzola

2 servings

20 minutes

Buckwheat a la risotto with gorgonzola is an exquisite blend of Russian tradition and Italian elegance. The buckwheat groats, infused with the aroma of white wine, acquire a delicate creaminess similar to classic risotto. Shallots and garlic create a subtle depth of flavor, while gorgonzola adds a tangy creamy texture. No salt is needed as the cheese provides a rich saltiness. Garnished with fresh parsley, this buckwheat becomes not only hearty but also a refined culinary delight. Perfect as a standalone dish or an unusual side for meat and vegetables.

Energy value per serving

• Calories: 687
• Proteins: 22.9g
• Fats: 26g
• Carbohydrates: 89.7g

Ingredients

• Buckwheat groats: 1 glass
• Shallots: 2 head
• Garlic: 1 clove
• Olive oil: 1 tbsp
• Dry white wine: 50 ml
• Water: 1.5 glass
• Gorgonzola cheese: 100 g
• Parsley: 0.5 bunch

Cooking steps

1. Chop the shallot and garlic. Heat a tablespoon of olive oil in a pan, lightly sauté the onion and garlic over low heat, add rinsed buckwheat, stir, pour in white wine and stir again. Cook until the alcohol smell disappears. Pour 1.5 cups of water into the buckwheat. Cook on low heat; the buckwheat should be neither overcooked nor hard but remain firm.

   Required ingredients:

   • Shallots: 2 heads
   • Garlic: 1 clove
   • Olive oil: 1 tablespoon
   • Buckwheat groats: 1 glass
   • Dry white wine: 50 ml
   • Water: 1.5 glass

2. Add diced gorgonzola to the buckwheat, gently mix to evenly distribute the melted cheese. No need to salt the dish, as gorgonzola is a very rich and salty cheese, sufficient for all the ingredients. Serve topped with gorgonzola and garnished with chopped parsley.

   Required ingredients:

   • Gorgonzola cheese: 100 g
   • Parsley: 0.5 bunch