buckwheat "risotto"

By Teresa Leonor
January 24, 2016

Author Notes: my first experience with buckwheat. i imagined it would go well with a pumpkin sauce. it was very simple, yet tasty and warm!Teresa Leonor

Serves: 2


  • 1 cup cooked buckwheat
  • 1 small chopped onion
  • 1 cup cubed pumpkin
  • olive oil, salt, pepper and paprika
  • toasted sunflower and sesame seeds (optional)


  1. boil the buckwheat. i soaked it overnight and boiled with the double (a little less) of water, seasoned with salt.
  2. in a small pan, heat a pinch of olive oil and add a chopped onion. cook until soft.
  3. add the cubed pumpkin (about half a cup or one cup, if you want to keep the pumpkin sauce for later, as i did), add a little bit of water, season with salt, pepper and paprika and let it cook until soft.
  4. when soft, transfer everything to a cup and blend it.
  5. put the cooked buckwheat in a small pan and add the pumpkin mix while mixing until you reach the desired consistency. top with the toasted seeds if you want and serve it with a tomato and arugula salad!

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