Glutenfree buckwheat risotto full of flavor and minerals.
More flavor through the use of seasalt and herbs.
Easy, satisfying and full of minerals and trace elements.
Buckwheat is a gluten-free pseudocereal particularly high in manganese, copper, and magnesium and really brings some variety to your kitchen table. Since we love to eat as divers as possible, it is wonderful to try new grains and there is even buckwheat grown in Germany.
This dish gets its flavor though the use of alaria flakes, lots of fresh chives and a very special sea salt with dried lovage. It is carefully handcrafted from the Atlantic Ocean in Saltstraumen, Norway. Those beautiful little crystals contain more than 80 minerals and trace elements and the taste is just superb. We just love to taste the ocean. And just imagine this all taken place under the beautiful Northern Lights…
Recipe summary:
Time: 20 mins.
Flavour Intensity: Light
Featuring: Alaria
Ingredients for 4:
200g buckwheat
good splash of white wine
1/2 lemon juice
400ml vegetable broth
6 carrots
1 bunch of fresh chives
1 tablespoon of alaria flakes
Northern Sea Salt with herbs (Arctic Salt, Saltstraumen)
Preparation:
Wash and cut the carrots in small cubes.
Wash and cut the fresh chives. The flowers are edible as well, however, the stalks below the chive flower have a slightly more intense and bitter taste.
Put all together with the buckwheat in the pan and add the liquids listed above. Let it all boil for about 15-20 minutes until the buckwheat is soft.
Garnish with some extra sea salt flakes and a splash of fresh lemon juice.
Enjoy and feel free to share!
Risotto with Sea Salt from the Arctic and herbs.