Kale, Fig, and Walnut Risotto
- 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
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.