Super Green Risotto
This hearty, nutrient-packed super-green risotto is a great way to use up any leftover greens. This is a basic recipe that can be easily adapted to whatever you have in the fridge; I have used buckwheat, stock and herbs, but you could certainly use risotto rice, add a splash of white wine and top it with some grated parmesan if you’re craving a more conventional type of risotto.
150g of buckwheat (well rinsed & drained)
1 tbsp oil (avocado, sesame, rapeseed, or coconut)
1 white onion (finely chopped)
2 cloves of garlic (finely chopped)
1 cup of spinach
½ cup frozen peas
1 cup of grated courgette
½ cup of kale
½ head of broccoli (or about 6 florets)
½ good quality vegetable or chicken stock cube + 150ml water
A handful of fresh parsley
A pinch of salt
Juice of ½ a lemon
1. Place 1 tbsp of oil in a saucepan on a high heat. Add the chopped onion and a pinch of salt and cook for 8 minutes until softened, stirring occasionally.
2. Stir in the garlic and cook for 1 minute more, then tip in the rinsed buckwheat.
3. Toast the buckwheat for about 1 minute, making sure it is well coated in the onion and garlic, and then in the stock and lemon juice.
4. Bring to the boil, then turn down the heat and simmer for about 10 minutes. Check to see if the buckwheat is almost cooked – it should be less nutty but not too soft, and then stir in the broccoli florets (if raw), kale and peas. (If you are using broccoli that is already cooked, add it in last with the spinach.)
5. After about 3 minutes, stir in the spinach and grated courgette.
6. Remove from the heat and sprinkle with parsley, chili, pepper, parmesan (or all four!) I drizzled the bowl pictured below in tahini, chili and topped it with pumpkin seeds for a little crunch.