Springtime Vegan Buckwheat Risotto

I was never much of a pasta kid. I was the weirdo who never wanted the pasta at the Italian restaurant. Risotto was always my weapon of choice.

Oozy, gooey, cheesy risotto won my heart over many a times, and though it wasn’t the lightest dish, it sure was comforting. That comfort and freshness is what I wanted to re-create here, minus the heavy-ness that always came with the old classic risotto.

No one wants to waste time napping away a heavy meal when you could be out enjoying the sun!

Lemon Asparagus Buckwheat Vegan Risotto

This is a super tasty, light, vegan take on a risotto. The asparagus and peas make it taste like spring, and the nutritional yeast gives it a delicious nutty and cheese flavour that doesn’t make it too heavy. It’s the kind of dish that won’t weigh you down and require a 3-hour nap right after eating. It’s summer-y, fun, and light!

We’re also using buckwheat in place of the rice, as I love the bite it gives, and with it being super nutritious, we’ll be nourishing our bods even further. Love it!

Lemon Asparagus Buckwheat Vegan Risotto

Springtime Buckwheat Risotto
A light and delicious spring buckwheat risotto that won't leave you feeling weighed down. Perfect enjoyed in the sun, it definitely tastes like comforting spring in a bowl!
Recipe type: Vegan, Gluten Free
Serves: 4
  • 250ml vegetable stock (homemade or store bought*)
  • 2 tablespoons macadamia, olive, or coconut oil, divided
  • 1 big bunch of asparagus, chopped into two and tough ends discarded
  • 2 cloves of garlic, minced
  • 1 small white onion, finely chopped
  • 250g buckwheat, soaked overnight + drained and rinsed
  • 1 tablespoon dried italian herbs
  • 1 tablespoon apple cider vinegar
  • 1 lemon, juiced and zested
  • 120g peas, fresh or thawed frozen
  • 2 tablespoons nutritional yeast
  • Handful of parsley, oregano and basil, roughly chopped + more for topping
  • Large handful spinach, finely chopped
  • Salt + pepper
  • Extra virgin olive oil, for drizzling
  1. Bring your veggie stock to a boil in a saucepan, then reduce to a simmer.
  2. In a large pan, heat one tablespoon of oil and gently fry your asparagus on medium heat, until tender but still retains a bite - around 1 minute. Remove from the pan and set aside.
  3. In the same pan, add the remaining oil along with the onion and garlic and cook until soft, about 5 minutes. Add your buckwheat, dried herbs, apple cider vinegar, and lemon juice to the pan and stir so that everything is nicely coated.
  4. Add in your veggie stock a little bit at a time, stirring frequently, just like you would ordinary risotto. You want the buckwheat to absorb all the liquid slowly and gently. You don’t need to be as vigilant as with regular risotto, but do stay close by.
  5. Once the buckwheat is almost fully cooked, about 10 minutes in, stir in your peas and spinach. Cook for another few minutes then take off the heat, stir in your herbs, lemon zest, nutritional yeast, salt and pepper. Taste and adjust seasoning, either adding in some more lemon juice or yeast for a more cheese-y flavour.
  6. To serve simply spoon into bowl, top with the asparagus, drizzle some olive oil, and sprinkle some herbs!
*If using store bought, try and buy organic and be sure to check the label, as many contain gluten, lots of salts, and unwanted nasties.
Lemon Asparagus Buckwheat Vegan Risotto