Buckwheat risotto with cheese
Description
The dish is prepared without unnecessary complications. For complete aesthetic appeal, the risotto can be served by placing it through a serving ring. It can be decorated with cherry tomatoes and sprinkled with the remaining cheese on top. I've already mentioned the health benefits of the dish; now let me describe its taste. It's a moist buckwheat dish with a slightly sweet flavor coming from the cream, cheese, and grapes. The unusual combination of ingredients and their vitamin content will make this risotto a favorite dish. It's simple and quick to prepare. The finished dish can now be served.
Instructions
- 1
Step 1
Place a pot with boiling water over heat. Add buckwheat groats and peppercorns. Add salt. Pour in white wine. Add olive oil. Cook for about 15 minutes, until the groats are done.
- 2
Step 2
Wash the eggplant. Peel off the skin. Cut into cubes. Salt and let stand to drain and remove bitterness.
- 3
Step 3
Slice the onion. Cut the grapes in half and remove the seeds.
- 4
Step 4
Add eggplant and onion to a hot skillet with oil. Sauté for 7 minutes. Add garlic (one whole clove). Pour in a little wine and add grapes.
- 5
Step 5
Grate the cheese on a medium grater.
- 6
Step 6
Add buckwheat to the pan with vegetables. Pour in the cream. Add some cheese and spices. Bring to a boil. The risotto is ready. Now all that's left is to plate and garnish the dish.