Raw Buckwheat Risotto Recipe

I felt excited to make this delicious recipe today as I was inspired by my Czech friend Jitka Adamova  from rawforlife.cz who just created this buckwheat risotto and when I saw the awesome picture of the dish, I just couldn’t resist and made something similar 🙂

So here it is!

Serves
2

Equipment:
Sharp knife and bowls

Raw Buckwheat Risotto

Ingredients:
1 cup sprouted or soaked buckwheat (soak buckwheat in water over night, that’s it!)
6 tablespoons Tamari
2 cloves garlic
1 broccoli head
1 zucchini
1 cup cherry tomatoes
1 cup sunflower sprouts of whatever sprouts you prefer
2 tablespoons olive oil

Directions:
Put buckwheat in a big bowl, add 1 tablespoon of olive oil and 4 tablespoons of tamari (add more if not tasty enough for you). Add 1 clove of garlic and mix well. Cut broccoli, zucchini, cherry tomatoes and put in a bowl, add olive oil and 2-3 tablespoons of tamari and 1 clove of garlic. Mix well and add to your buckwheat risotto. Sprinkle sprouts on the top and serve 🙂

Thanks Jitka for inspiration!