Glutenfree-buckwheat-risotto-roasted-tomatoes-lea-lou-2

New new new: #weeklyvlogs! Let’s start with a gluten-free buckwheat risotto with roasted tomatoes

*Drum roll* – I am starting my first round of #weeklyvlogs today, meaning: You’ll find a new video on my Youtube channel every Wednesday as of now! Hooray! The first video is a food-related one, I am making a simple, delicious gluten-free buckwheat risotto with roasted tomatoes for you! Enjoy the first of my weekly vlogs and hopefully give the risotto a try!

Glutenfree-buckwheat-risotto-roasted-tomatoes-lea-lou

I have honestly been thinking and struggling with the project “Youtube“ for a while now, wanting to share more videos with you on a regular basis, but I just really didn’t know how to handle both the filming and standing in front of the camera, not to mention post-production tasks like cutting and adding sounds to the videos. I mean, I’m an amateur!

Anyway, I wouldn’t be myself if I just gave up like that, so I have simply decided that I will make this work. So, here we go: Welcome to my first Lea Lou weekly vlog! I sincerely apologise for the shaky hands and the annoying clicking noise of the auto focus, I have figured a way around both for the next video already.
The videos will be uploaded in English and German, switching languages week by week, I just want to see how things go and figure out what you are more interested in!

Glutenfree-buckwheat-risotto-roasted-tomatoes-lea-lou-1

It’s your turn now: What kind of content would you love me to talk about? I have lots of ideas for recipes, but there will also be exercise, yoga, mindfulness, positivity, and I was thinking to even include some home improvement and DIY topics, and just talk about everyday stuff we all go through and care about.

Click here to reach my Youtube channel, I would love for you to subscribe to it!

Enjoy this delicious gluten-free buckwheat risotto with roasted tomatoes!

Love,
Lea Lou

Gluten-free buckwheat risotto with roasted tomatoes

For two servings.

700 g tomatoes (e.g. cherry, plum and/or salad tomatoes)
Olive oil
Few sprigs fresh thyme
Sea salt and black pepper, freshly ground
1/2 yellow onion
1 garlic clove
200 g buckwheat groats
400 ml vegetable stock

To serve:
Handful pine nuts, toasted
Handful parmesan cheese, grated (leave out for vegan option)
Fresh basil

Method:
Preheat the oven to 200°C (upper and lower heat) (180°C fan).

Wash the tomatoes, cut large ones in halves and transfer them to an oven-safe dish. Drizzle the tomatoes with a tablespoon of olive oil, arrange a few thyme sprigs in the dish and scatter some sea salt and pepper over the tomatoes. Roast the tomatoes in the oven for 25–30 minute until soft and tender.

In the meantime peel and thinly chop the garlic clove and onion.

Rinse and drain the buckwheat, using a strainer.

Heat a tablespoon of olive oil in a small saucepan, add garlic and onion and sauté for a minute, stirring. Add the buckwheat, stir again, then add the vegetable stock to the saucepan. Cover the saucepan with a lid, decrease the heat to a medium level and simmer the buckwheat for 20 minutes until the liquid is absorbed and the buckwheat groats are cooked, but still crunchy.

Arrange the buckwheat and tomatoes on two plates, top with pine nuts, grated parmesan and fresh basil, and serve immediately.

Dieser Post ist auch verfügbar auf: DE

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