Buryat Buckwheat Risotto (Buryat: Гурбаа)
Buryat cuisine is known for its hearty and flavorful dishes, and one of the most beloved recipes is the Buryat Buckwheat Risotto, or Гурбаа in Buryat. This dish is a delicious and comforting meal that is perfect for a cozy night in.
Ingredients
- 2 cups buckwheat groats
- 4 cups chicken or vegetable broth
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 1/2 cup white wine
- 1/2 cup grated Parmesan cheese
- 2 tablespoons butter
- Salt and pepper to taste
Instructions
- In a large pan, heat the butter over medium heat. Add the chopped onion and garlic, and sauté until softened.
- Add the buckwheat groats to the pan and toast for 2-3 minutes, stirring constantly.
- Pour in the white wine and cook until it has been absorbed by the buckwheat.
- Gradually add the broth, 1/2 cup at a time, stirring frequently and allowing the liquid to be absorbed before adding more.
- Once all the broth has been added and the buckwheat is tender, stir in the grated Parmesan cheese and season with salt and pepper.
- Remove from heat and let the risotto rest for a few minutes before serving.
Cooking & Preparation
- Preparation time:
- 15 minutes
- Cooking time:
- 30 minutes
- Total time:
- 45 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 350 per serving
- Carbohydrates
- 45g
- Protein
- 12g
- Fat
- 14g
Supplies
Large pan Stirring spoon
Tools
Grater
Serving suggestions
Serve the Buryat Buckwheat Risotto with a side of steamed vegetables or a fresh green salad for a complete and satisfying meal.
Tips & tricks
For a vegan version, simply omit the Parmesan cheese and use olive oil instead of butter.
Cost
$10