The best recipes for healthy and tasty buckwheat risotto in 4 variants. Get inspired!

Rice risotto is such a classic, but have you tried cooking buckwheat risotto?

Buckwheat cooks easily and quickly absorbs the surrounding liquids. You can prepare it in many ways, both with and without meat.

You will love buckwheat risotto recipes and your body will thank you for this healthy alternative to the dish. Get inspired by some of our recipes.

Buckwheat risotto with chicken

A chicken, pesto and buckwheat dish that you can prepare in 30 minutes and feed the whole family. Quick and tasty.


  • 280 g skinless chicken breast
  • 1 tablespoon of extra virgin olive oil
  • 1 leek, chopped
  • 1/3 cup sun-dried tomatoes, chopped
  • 1 cup of buckwheat seeds
  • 1 liter of chicken broth
  • 1/3 cup basil pesto
  • a handful of fresh parsley, chopped
  • 1/3 cup grated Parmesan cheese
  • pepper


  • Dry the chicken and cut it into cubes.
  • Heat the oil in a saucepan, add the leeks and the chicken. Fry until the meat begins to turn slightly golden to brown.
  • Add the chopped sun-dried tomatoes, buckwheat and mix.
  • Add stock, bring to a boil, then reduce heat to low.
  • Cover the pot and cook for 25 minutes, until all the liquid is absorbed and the buckwheat is tender.
  • Sprinkle some grated cheese, add the pesto, mix everything and finally remove from the heat.
  • Serve with chopped parsley and season with black pepper.
Chicken risotto with buckwheat and pesto.

Buckwheat and beetroot risotto

Ruby red risotto made from beetroot and soft ricotta cheese, which will not leave your taste buds without taste. Try it out!


  • 1 tablespoon of vegetable oil
  • 3 – 4 boiled beets, peeled, diced
  • 1 small onion
  • 3 – 4 cloves of garlic, one pressed
  • 1 small red onion, peeled, diced
  • 75 ml of red or white wine
  • 1/4 teaspoon cumin
  • 1 sprig of fresh thyme or 1/4 teaspoon dried thyme
  • 200 g of buckwheat
  • 500 ml of vegetable broth
  • 2 – 3 spoons of ricotta or goat cheese
  • walnuts, watercress, pomegranate seeds for garnish


  • Preheat the oven to 190°C and roast the onion in it until soft, about 20 minutes.
  • Add 3 cloves of garlic and cook for a further 10 minutes until softened as well.
  • Then remove the onion and garlic from the oven and blend in a blender to a smooth puree. Set aside.
  • Heat the stock in a saucepan over medium-high heat.
  • Heat the oil in another pot and add the chopped red onion, saute for 2 minutes or until translucent.
  • Add buckwheat and mix.
  • Pour in the wine and let it reduce to almost a small amount, stirring constantly.
  • Add the beetroot, thyme and gradually add the hot stock in ladlefuls. Stir often and always let the buckwheat soak up the liquid.
  • Towards the end, mix in the onion garlic puree.
  • Serve topped with ricotta and sprinkled with walnuts, pomegranate seeds and watercress.
Red beetroot and watercress risotto.

Beetroot tastes great not only in main dishes, but also in pastries. Get inspired by some sweet beetroot recipes !

Pea buckwheat risotto

Green pea and spinach risotto in a delicious combination with goat cheese. Healthy and tasty, get inspired!


  • 1 tablespoon of extra virgin olive oil
  • 2 spring onions, finely chopped
  • 3 cloves of garlic, crushed
  • 380 g of raw buckwheat
  • 1 liter of hot vegetable broth
  • 250 ml of water
  • 420 g of frozen peas
  • 4 cups baby spinach leaves
  • 1/2 cup mint leaves
  • 1 teaspoon finely grated lemon peel
  • 375 ml of water
  • 15g of soft goat’s cheese
  • sea salt
  • cracked black pepper


  • In a large skillet, heat the oil over medium heat.
  • Add chopped spring onion and garlic, cook for 3 to 4 minutes.
  • Add the buckwheat and cook, stirring constantly, for 2 to 3 minutes.
  • Increase the heat to maximum, add the stock and water and cook, stirring occasionally, for 20 minutes or until absorbed.
  • While the buckwheat is cooking, place the peas, spinach, mint, lemon zest and water in a blender and blend until smooth.
  • Add the pea mixture from the blender, 100g of goat cheese, salt and pepper to the pan and cook for 2 to 3 minutes, stirring constantly.
  • Remove the finished risotto from the heat and serve with the remaining goat cheese. Salt and pepper to taste.
Pea spinach risotto with goat cheese.

And what else can you cook from peas? Try some other recipes for pea and chickpea dishes !

Buckwheat risotto with mushrooms

Easy to prepare and hearty dish full of tasty mushrooms with leeks.


  • 2 tablespoons of butter
  • 450 g of mushrooms, cleaned and sliced
  • salt
  • 2 leeks, cut into half rings
  • 1 large clove of garlic, pressed
  • 1 cup of buckwheat
  • 1/2 cup red wine
  • 3 cups of warmed vegetable broth
  • 1/2 cup grated Parmesan
  • chopped parsley for garnish


  • Heat 1 tablespoon butter in a saucepan over medium heat.
  • Once it has dissolved, add the mushrooms and a pinch of salt and let it cook for about 10 minutes until the mushrooms have released the excess liquid and it has evaporated.
  • Then transfer the mixture to a side plate.
  • Add the second tablespoon of butter to the same pot.
  • Once melted, add the chopped leeks and cook for approximately 10 minutes, stirring occasionally.
  • Add the garlic to the pot and fry for another 1 to 2 until the garlic starts to smell fragrant.
  • Then sprinkle the buckwheat, pour the wine until it is completely absorbed.
  • Then pour in about 1/2 of the vegetable stock and keep the mixture on a low heat.
  • The contents of the pot should begin to boil and the buckwheat should absorb the liquid. After 5 minutes of boiling, test if the buckwheat is soft to the bite.
  • When it is soft, turn off the heat, add the finished mushrooms, grated Parmesan cheese and stir to combine.
  • Serve sprinkled with parsley.
Buckwheat, mushroom and leek risotto sprinkled with parmesan and parsley.

Our forests are rich in various types of edible mushrooms. And in this article we will find many great recipes for preparing mushroom soups . Try it out!

Why include buckwheat in our diet?

Buckwheat can be used to prepare many different dishes, from sweet breakfast porridges to buckwheat flour, from which you can bake homemade pastries or sweet pastries, to making dumplings for main meals.

Contains fiber, many vitamins and minerals. It is easily digestible and, most importantly, it does not contain gluten.

And what benefits for the health of our body does the consumption of buckwheat bring us?

  • lowers blood pressure and boosts heart health
  • it is rich in fiber, so it improves digestion
  • buckwheat as a good choice for weight control
  • helps in managing diabetes.

Milan & Ondra

We are both fans of good food and enjoy cooking. On this website, we want to inspire you with traditional, but also less common recipes. We will be happy if you try our recipes and let us know how you liked them. Bon appetite! :)

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