Kale, Fig, and Walnut Risotto

By Julie Montagu | October 05, 2015
I created this recipe because I got bored of mushroom risotto. Make it on a “date night” or double and triple it for a dinner party.


  • 1 Tbsp coconut oil
  • 1 onion, chopped
  • 1 garlic clove, crushed
  • 1 cup [170 g] buckwheat groats
  • 2 generous cups [500 ml] vegetable bouillon, plus extra if needed
  • 3/4 cup [100 g] walnuts
  • 2 Tbsp nutritional yeast
  • 2 large handfuls of kale, stems removed, and roughly chopped
  • 5 figs, quartered


Serves 2

Melt the coconut oil in a large saucepan over medium heat and fry the onion and garlic for 5 minutes. Add the buckwheat groats and sautée for a couple of minutes until well-coated, stirring. Add the bouillon and bring to a boil, then reduce the heat and simmer for 25 to 30 minutes. Add more bouillon if it is looking dry.

Dry-roast the walnuts in a small pan for a few minutes over medium heat.

Add the yeast, kale, and toasted walnuts to the cooked buckwheat mixture, and stir.
Garnish with the figs and serve.

Recipe note: High-fiber figs act as a natural laxative and help to nourish the intestines.

Excerpted from Super Foods (Quadrille Publishing) by Julie Montagu. Photos by Yuki Sugiura. 
Find Julie at juliemontagu.com.


  • Kale, Fig, and Walnut Risotto