Tahini Buckwheat Risotto with Chestnuts, Sweet Potatoes and Figs

This is a dish that I love to throw together when I have guests over. It looks so colorful and delicious and, as buckwheat is becoming more popular as a main meal, it’s a great conversation starter! Buckwheat is a high quality protein source that is also low in carbs and low in fat. It is the favoured choice of those who seek organic, chemical free foods as it grows relatively quickly – therefore requiring less pesticides to be used. Regular consumption of buckwheat will strengthen the intestines, improve digestion and lower blood pressure.

The figs in this recipe are of much more use than just making the dish look more interesting. They are such a rich source of many vitamins and minerals! Also, the dried variety are available all year round so we can benefit from them anytime! The high fibre content of figs makes them a good choice for cleansing the intestines. Figs are also fantastically high in potassium which is essential for combating the ill effects of a diet that is high in sodium. Therefore, if you struggle with high blood pressure because you normally eat too many salty foods, then figs can help you to get back on track!

To make this meal for four people, acquire the following ingredients:

1 Tbsp. of coconut oil
1 onion, peeled and chopped
1 litre of vegetable stock
1 large sweet potatoes, chunked
200g of whole chestnuts, cooked and peeled
300g of buckwheat
1 stalk of celery, diced
5 figs, quartered
3 Tbsp. of tahini
Chopped parsley
Sea salt and pepper to taste

buckwheat risotto with figs (2)

To get started, melt the coconut oil in a large skillet or pan and then add the onion. Fry the onion for 5-7 minutes or until they begin to turn translucent. Next, add the buckwheat, veggie stock and chunked sweet potato. You can then bring the pan to the boil and then let it simmer for 45 minutes. After this time, give it a good stir and over the following 45 minutes continue to give it the occasional stir as well. Once the veggie stock has been absorbed into the buckwheat, and the sweet potato is soft, add in the tahini and stir well. Season with sea salt and pepper before you divide into four bowls and top with figs and parsley.