A dish I’ve been obsessed with all throughout the colder months is this easy AF buckwheat pumpkin risotto. Sometimes served with a side of wild mushrooms, always served with greens. Both buckwheat and pumpkin are hormone healthy, and I've been cramming them in where I can. Buckwheat itself helps with insulin resistance, lowering blood glucose and thus, insulin response, something KEY in those suffering from PCOS or other hormone issue heightened by unstable blood sugar levels. Sweet vegetables such as squash and pumpkin actually contain a lovely amount of vitamin C, great for aiding the production of progesterone.
With a busy schedule and very little free time right now, I'm focused on quick and easy recipes, both to make and write up. So have fun with it, mix up and add different elements if you so wish. You don't have to follow the recipe to the word for it to taste delicious. It is January, we're all exhausted.
For one portion I’ll do:
½ cup of buckwheat
¼ of a small pumpkin (roughly 1 cup chopped)
2 tbsp of cashews, usually soaked for an hour at least
2 tbsp of nutritional yeast
1 small sage leaf, chopped finely
A gentle grating of nutmeg
1 cup of water, roughly (use more if needed)
Olive oil, drizzled on top (or truffle infused if you're fancy)
Salt and pepper, taste
I’ll roast up the chopped pumpkin until golden brown and slightly caramelised, soft enough to blend.
Meanwhile pop the buckwheat (rinsed) on to boil for 20 minutes or so, you should use double the amount of water to buckwheat (so, 1 cup should suffice)
I’ll blitz up the pumpkin, nutritional yeast, sage, cashews, water and nutmeg until silky smooth (seriously smooth).
Pop the puree in the pan with the cooked buckwheat, give it a good mix and further season with salt and pepper to taste. Serve with greens, pumpkin seeds and mushrooms, if you so wish.