Find more recipes at fussfreeflavours.com
Buckwheat & Rice Risotto with Spring Greens & Leek
Buckwheat and rice risotto is a creamy spring recipe full of healthy greens
Servings: 2
Ingredients
- 1 small onion - finely chopped
- 1 clove garlic - optional - finely chopped
- 1/2 small leek - finely chopped
- Glug olive oil
- Salt and pepper
- 3 oz risotto rice
- 3 oz buckwheat
- 1 Pint vegetable stock - I use Marigold
- Small glass of white wine or white vermouth - optional
- Handful shredded spring greens or cabbage
Instructions
- Fry the onion, garlic and leek with some seasoning in a of splash olive oil for about 5 minutes until soft and translucent, stirring the whole time. Add the rice and buckwheat and carry on cooking for another few minutes; the rice will start to turn translucent. Add about a quarter of the stock and stir, add some more stock and the wine or vermouth, cover, turn the heat right down and leave for 5 to 10 mins.
- Return to your risotto, stir and add the rest of the stock. Leave for a further 5 minutes. If all the stock has been absorbed add a splash of water and give it a good stir; as the rice and buckwheat cook they will release starch which will make a creamy sauce. Keep adding more water as needed. Once the rice is cooked, but still with some bite, add the greens and cook for a further two minutes. Give one final stir and serve immediately.
Notes
• Please note that the nutrition information provided below is approximate and meant as a guideline only.
• Unless stated otherwise cup conversions have been made with an online tool. For accuracy please check with your favoured conversion tool. We recommend buying inexpensive digital kitchen scales.
Serving: 2servings | Calories: 394kcal | Carbohydrates: 77g | Protein: 9g | Fat: 1g | Sodium: 956mg | Potassium: 388mg | Fiber: 6g | Sugar: 5g | Vitamin A: 875IU | Vitamin C: 7.2mg | Calcium: 39mg | Iron: 3.5mg