Buckwheat Risotto with Beets & Nuts

Spring flavors now dominate our plates, and one of the most characteristic treasures of this season is beetroot leaves. Its delicate taste and juicy leaves go perfectly with other ingredients, creating dishes full of freshness and health. Today I invite you to prepare flavorful groats with beetroot, which will enrich your menu with a note of spring harmony. Ready for a culinary encounter with nature? 🙂

Preparation:

I cooked the groats according to the recipe on the package. I chopped the onion and beetroot leaves. I fried the onion in heated butter, added the leaves along with chopped beets, salt, pepper and lemon juice. I stirred everything and simmered for about 4 minutes.

I added the cooked groats, a little water, stirred everything again and simmered for a while on low heat. I put the groats into a bowl and sprinkled with chopped nuts and parsley.