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Grechotto (Buckwheat "Risotto")

A restaurant-worthy dish right in your own kitchen — go for it! This grechotto is cooked in coconut milk for creaminess, while sweet potato purée lends a gentle sweetness. Those flavors weave together beautifully with the nutty character of buckwheat. It's an original, appetizing, and wholesome dish — and you can make it vegetarian or not.

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Grechotto
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 15 % 5 g
Fats 18 % 6 g
Carbohydrates 68 % 23 g
168 kcal
GI: 13 / 87 / 0
    1. Wash the sweet potato well, pat it dry with a paper towel, and prick it in several spots with a knife. Wrap it in foil and bake in a 400°F (200°C) oven for 45–60 minutes, until soft. 2. Let the sweet potato cool, then cut it in half. Scoop the flesh into a blender and blend until smooth, about 30 seconds. 3. Peel and chop the shallots and garlic. 4. Heat the olive oil in a skillet, add the shallots and garlic, and cook for 5 minutes until soft. 5. Add the rinsed buckwheat, stir, and toast it with the shallots and garlic for 2–3 minutes. Don't let it go too far or scorch — you just want to lightly toast it to bring out buckwheat's naturally nutty aroma and flavor. 6. Pour in the white wine, stir, and keep cooking until the wine has almost completely evaporated. 7. Add the coconut milk, sweet potato purée, vegetable broth (or water), salt, smoked paprika, and turmeric. Stir everything together and bring to a boil. 8. Lower the heat and cook the grechotto for 25 minutes, stirring occasionally. The buckwheat should turn soft while keeping a slight chew. 9. Fry the bacon, finely grate the Parmesan, and rinse and dry the parsley. 10. Divide the grechotto among serving plates, top with the bacon, and scatter over the parsley leaves and grated Parmesan. Enjoy!

Caloric content of the products possible in the composition of the dish

  • Garlic - 143  kcal/100g
  • Buckwheat (whole grain) - 335  kcal/100g
  • Dark buckwheat flour - 333  kcal/100g
  • Light buckwheat flour - 347  kcal/100g
  • Boiled buckwheat - 163  kcal/100g
  • Buckwheat - 313  kcal/100g
  • Turmeric - 325  kcal/100g
  • Parsley greens - 45  kcal/100g
  • White wine - 78  kcal/100g
  • Shallots - 72  kcal/100g
  • Boiled bacon - 447  kcal/100g
  • Coconut milk - 230  kcal/100g
  • Salt - 0  kcal/100g
  • Olive oil - 913  kcal/100g
  • Paprika - 289  kcal/100g
  • Parmesan cheese 45% fat content - 389  kcal/100g
  • Sweet potato - 86  kcal/100g
  • Vegetable broth - 13  kcal/100g

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