If you are using uncooked beetroot, cook them first for around 45 minutes to one hour. They are ready when a fork goes in easily and they are easier to peel too.

Heat the oil in a large pan and fry the onion and thyme for around 2 minutes, add the garlic and buckwheat and fry for another 3 minutes. Add a splash of the bouillon and stir until it’s been absorbed. Add another splash of bouillon and do the same. Keep doing this until the buckwheat is cooked, which normally takes around 45 minutes. In the last 10 minutes, add the beetroot.

Brown the pine kernels in a dry frying pan.

Serve on top of the rocket leaves with the pine kernels and the parmesan grated on top of the risotto.


  • 1.25 litres bouillon
  • 100g rocket leaves
  • 150g (vegan) parmesan cheese
  • 2 cloves garlic, peeled and crushed
  • 2 onions, sliced
  • 2 sprigs fresh thyme, leaves only
  • 2 tbsp olive oil
  • 300g buckwheat
  • 30g pine kernels
  • 500g cooked beetroot, cubed