Buckwheat risotto with zucchini

Risotto may not only be of milled rice. How about instead of the obligatory use Arborio or even buckwheat groats? You will get extra healthy dish that is perfect for the boxes because it tastes too cold.

Preparing risotto is no different from the classical one. Only the best takes a little longer. Buckwheat still not as early as soft as white rice. Also not as creamy, but but very healthy. Buckwheat as a significant source of rutin benefits the blood vessels, varicose veins, our immune system. Moreover, it is gluten free. Therefore, try to put it as often as possible.

Buckwheat risotto with zucchini (4-6 servings) 

• 1 medium zucchini
• salt and pepper
• 1 teaspoon olive oil
• 1 teaspoon of butter
• 1 onion
• 1 cup peeled buckwheat
• 100 ml white wine
• 1 l vegetable broth
• thyme
• 4 tablespoons Parmesan cheese

I washed the zucchini and cut into smaller pieces. Restovala I had to drop dochutila olive oil and salt, pepper and thyme. In butter and olive oil I had zesklovatět finely chopped onion. Then I added buckwheat, and while stirring, until the butter with onion neobalila. I was flooded with wine, stirring until it vaporizes. Then I started to pour the hot broth. I too always about two šufánky, stirring, until it vaporizes and again. I have consumed about a liter of broth. Just before I added sauteed zucchini. I weaned from the stove, added Parmesan cheese. She covered the pot and wait a while until the flavors interconnects. I served on a plate warming up, followed by the rest of the fried zucchini. You can add grated Parmesan.