Arugula Walnut Buckwheat Risotto Recipes

ARUGULA RISOTTO

Steps:

• Finely chop arugula and set aside.
• Heat oil in a large saucepan over medium heat. Saute rice in the hot oil until it begins to look toasted, about 1 minute. Add onion and cook until softened, about 5 minutes. Pour in wine and stir frequently until most of the liquid is absorbed, 5 to 7 minutes.
• Stir in vegetable broth, 1 cup at a time, stirring almost constantly. Add arugula with the 5th cup of vegetable broth; pour in remaining broth, stirring almost constantly, until rice is tender yet firm to the bite, 20 to 25 minutes.
• Remove from heat and stir in Parmesan cheese and butter. Add salt and pepper to taste.

ARUGULA WITH APPLES AND WALNUTS

Steps:

• Whisk 3 tablespoons low-fat Greek yogurt, 1 tablespoon each olive oil, lemon juice and honey, 1/4 teaspoon cinnamon, and salt and pepper to taste in a large bowl. Add 8 cups baby arugula,1 chopped apple, 1/3 cup each chopped walnuts and dried cranberries, and 2 tablespoons sunflower seeds; toss.

ROASTED BEET, ARUGULA, AND WALNUT SALAD

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Mix beets, 1 tablespoon olive oil, 1/4 teaspoon salt, and 1/8 teaspoon black pepper together on a baking sheet.
• Roast in the preheated oven until beets are tender, about 40 minutes.
• Mix roasted beets, arugula, walnuts, balsamic vinegar, 1 tablespoon olive oil, 1/4 teaspoon salt, and 1/8 teaspoon pepper together in a bowl until well combined.

ARUGULA & WALNUT BUCKWHEAT RISOTTO

Steps:

• Pour vegetable broth into a small pot. Bring to a boil. Lower heat to medium-low keep broth warm. Place a large pot, ideally a dutch oven, over medium heat. Heat through for three to five minutes. Pot should be warm, but not smoking. Add coconut oil, thinly sliced fennel, and a pinch of salt. Cook stirring occasionally for five to seven minutes, until fennel becomes soft, fragrant, and translucent. Add cumin powder, garlic, fresh ginger, and bay leaf. Cook for another 2 minutes. Add buckwheat groats. Cook for two minutes, stirring evenly to coat groats. Add 1 cup of vegetable broth. Stirring often, cook until most of the liquid has been absorbed. Add another half cup of vegetable broth, and stir, cooking over medium heat until absorbed. Repeat until all three cups of vegetable broth have been incorporated into risotto. Buckwheat should be cooked and al dente. If groats are not fully cooked, add more broth until desired consistency is achieved. Stir in tahini. Add coarsely chopped walnuts and arugula. Stir until evenly distributed. Spoon into plates, and garnish with fresh fennel fronds. Serve immediately!

MADE IN AMERICA + ARUGULA RISOTTO + A GIVEAWAY!

Steps:

• Blanch the arugula in boiling salted water for 30 seconds and then submerge in an ice bath to keep the color in tact. Transfer arugula to a blender or food processor and blend until smooth.
• Heat a saute pan over medium heat and add the olive oil and rice. Stir for about 30 seconds until the rice just begins to toast. Add the shallots and give it a quick stir.
• Continue to cook the rice for about 1 more minute and then add the wine. Once the wine has evaporated, add the vegetable stock, 1/2 cup at a time. Stir the rice constantly and add another 1/2 cup of stock once the previous addition has been absorbed. Continue this process till you have no more stock.
• Once all the stock has been absorbed, remove the rice from the heat and add the mascarpone and parmesan cheese as well as the blended arugula. Season with salt and stir to combine.
• Let the risotto sit for 2 minutes and then serve.