I have always loved risotto but I don’t really like using white rice. I’m not that opposed to white rice but I made the switch to whole grain as much as possible a long time ago and since then I’ve actually stopped enjoying the taste of white rice. I much prefer brown rice and I love that it also has extra nutrients and fiber. I am actually on a mission to add more types of whole grains into my diet more consistently, hence why I also added buckwheat to this vegan cherry tomato and brown rice risotto recipe.
Buckwheat is a good source of magnesium. I have currently taken to cooking up a big batch of whole grains and freezing them. So, I do a big batch of millet, buckwheat, and quinoa as well as brown rice. I place them in microwave-safe glass containers and when I need to use them all I do is heat them in the microwave then use them in my meals. I love doing this! It means I’m getting a much wide variety of whole grains in my diet without spending all the time cooking them. I wish I would have done this sooner.
This recipe does need pre-cooked grains because whole grains are a lot tougher so trying to make a traditional risotto with brown rice and buckwheat would take too long and I’m not even sure it would work!
I’ve been wanting to try a tomato risotto for a while. I loved the addition of roasted cherry tomatoes in this recipe, they add a nice burst of flavor as well as a nice extra creaminess to the dish. You can also roast garlic along with the tomatoes and use the roasted garlic in the risotto. I prefer roasted garlic so I will try it next time.
The recipe is naturally gluten-free, dairy-free, and refined sugar-free.
Desiring more delicious, vegan Italian recipes? Try making this creamy tomato pasta with vegan parmesan and vodka. This creamy pasta dish features a smoky flavor from adobo sauce (the sauce that canned chipotle peppers are packed in).
This recipe was republished with permission from Hazel and Cacao.
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