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Groats Buckwheat Arugula Risotto

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A twist on your ordinary risotto. This arugula risotto replaces your ordinary arborio rice for raw buckwheat groats for a high protein meal filled with essential amino acids, B vitamins, potassium and phosphorous. Click here to find out the difference between kasha buckwheat and groats buckwheat, how you can cook them and some great ideas on using this powerhouse staple! And if you were not aware, buckwheat is WHEAT-FREE. 

How to cook buckwheat

Groats Buckwheat Arugula Risotto

Servings 6
Prep time 15 minutes
Cook time 20 minutes
Total time 35 minutes
Buckwheat is an amazing alternative for orzo and rice. Replace your regular arborio rice in your risotto dish with raw buckwheat groats and you have a meal that's super packed with protein and essential amino acids.


  • 1 cup Cooked Buckwheat Groats
  • 1 cup Crimini or White Mushrooms (finely chopped)
  • 1/4 cup chopped onion
  • 1 cup Chopped Veggies (Whatever you have in your fridge. I used zucchini, bell peppers and carrots.)
  • 2 cups Arugula
  • 1/3 cup Vegetable Broth (or water)
  • 2 cloves Chopped Garlic
  • 1/2 teaspoon Salt (for taste)
  • 1/2 teaspoon Freshly Ground Pepper (for taste)
  • 1/3 cup Shaved Parmesan Cheese (Vegan: Use 1/4 cup Nutritional Yeast)
  • Lemon Wedges (For serving)


  • 1/4 teaspoon Paprika (add a kick option)
  • 1/4 teaspoon Red Pepper Flakes (add a kick option)
  • 2 tablespoons Brown Sugar (or 6 drops of stevia or 2 TB agave syrup (trust me it's a tasty option to cut on the bitterness of arugula))


On medium heat, drizzle some olive oil (important that you don't have smoking oil!) saute the onion and garlic until translucent. Stir in the mushrooms and the chopped veggies and stir for another minute.
onion and garlic sauteed
Add the stock (or water) and bring it to a boil then reduce heat on simmer. Add the brown sugar if you're using. It cuts on the bitter arugula and I find it works super well.
chopped vegetables being sauteed
Stir in the cook groats. Make sure the mixture is thoroughly absorbed. Cover with lid on low simmer for about 5-10mins.
Mix in the arugula. Season with salt, pepper, and the spices if you're using. Top with cheese. Serve with a wedge of lemon.
buckwheat risotto ingredients

From my New York kitchen in the sky, welcome! I'm Lizzie, and I've been adapting and developing recipes from a young age. Here, I chronicle my journeys with food and wellness as I share pieces of my life's passions that includes music, wine, photography, running and snowboarding.

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