Creamy and stringy like the classic risotto with mozzarella, the buckwheat risotto with tomato and mozzarella is a simple, tasty, and naturally gluten-free first course. It is an excellent alternative to rice, perfect for those who are celiac or want to vary their diet without giving up the typical creaminess of risotto.
The buckwheat grains have a delicate and fairly neutral flavor, which pairs well with many dressings: I often use it in soups (like the buckwheat and bean soup), salads (like the buckwheat salad with tuna and vegetables), or even in the gluten-free pastiera. In this recipe, however, I propose it “risotto-style,” meaning cooked like a traditional risotto and enriched with tomato and melted mozzarella. Buckwheat risotto is a nutritious dish, different from the usual, and easily customizable: you can try it in the basic version, like this one, or take inspiration from classic risottos: pumpkin, porcini mushrooms, zucchini. If you are looking for an original idea to vary the menu, buckwheat risotto with tomato and mozzarella is the ideal recipe: creamy, stringy, and gluten-free.
You might also be interested in:
- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 5 Minutes
- Portions: 4 People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All Seasons
- Energy 451.46 (Kcal)
- Carbohydrates 51.61 (g) of which sugars 0.57 (g)
- Proteins 19.36 (g)
- Fat 21.06 (g) of which saturated 10.09 (g)of which unsaturated 6.19 (g)
- Fibers 7.34 (g)
- Sodium 454.08 (mg)
Indicative values for a portion of 270 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Pizza-Style Buckwheat Risotto
- 8.8 oz buckwheat
- 10 oz tomato sauce
- 5.3 oz mozzarella
- as needed vegetable broth (about 7 oz)
- 2 tablespoons extra virgin olive oil
- 0.7 oz butter
- 1/4 onion
- 2 tablespoons Parmigiano Reggiano DOP (grated)
- 2 leaves basil
- 1 pinch salt
Tools
- 1 Cutting Board
- 1 Knife
- 1 Strainer
- 1 Pan non-stick with high edges
- 1 Spoon
How to Prepare Pizza-Style Buckwheat Risotto
To prepare buckwheat risotto with tomato and mozzarella, if you are celiac, pay attention to what is written on the label: although buckwheat grains are naturally gluten-free, the label may indicate “may contain traces of gluten,” because it might have been packaged in facilities that process non-allowed grains. In such cases, simply examine it grain by grain, removing any different cereals, put the buckwheat in a strainer and rinse it thoroughly under running water (1).
Finely chop the onion and place it in a non-stick pan along with the oil. Let it sauté gently (2). At this point, add the buckwheat (3) and toast it for a couple of minutes, stirring occasionally.
Then deglaze with a little hot vegetable broth. Also add the tomato sauce (4). Add a pinch of salt, a couple of fresh basil leaves, and cook the buckwheat just like risotto, stirring often and adding more hot broth when the previously added broth has been absorbed (5). For cooking times, follow the instructions on the buckwheat package, but also taste it occasionally: mine was ready in about 13 minutes. Meanwhile, cut the mozzarella into cubes (6).
When the buckwheat is soft and has absorbed the condiments (7), proceed with the creaming: turn off the heat and first add the butter in pieces (8), mixing carefully to blend it with the buckwheat. Then the grated parmesan (9).
Mix it carefully as well, then finally add the mozzarella cubes (10) immediately stirring to make it melt and start stringing (11).
Serve the buckwheat risotto with tomato and mozzarella immediately, very hot, as a creamy and stringy first course.
Tips and Variations
You can customize the recipe to your liking, for example by replacing mozzarella with smoked scamorza, or adding a crumbled sausage to the initial onion sauté.
