Buckwheat, asparagus and pea risotto

Ingredients

150g buckwheat

1 tbsp coconut oil

1 small white onion, finely chopped

2 cloves garlic, crushed

250ml chicken or vegetable stock

1 x 400ml can coconut milk

Zest and juice of 1 lemon

100g petits pois

3 spring onions, finely chopped

1 bunch asparagus

25g mint leaves

4 tbsp chopped walnuts

Salt and pepper

Method

  1. Rinse the buckwheat in a sieve. Heat a pan with the coconut oil for 1 minute over a medium heath, then throw in the onion and a pinch of salt and sauté for 5 minutes, or until the onion is lightly bronzed.
  2. Add the garlic and the buckwheat and stir-fry for another minute
  3. Pour in the stock an allow to simmer for 10 minutes with a lid on.
  4. Open the coconut milk and separate the coconut milk from the cream.
  5. Take the lid off the pan, and gradually add the lemon zest and juice, petit pois, spring onions and coconut milk.
  6. Make sure you keep stirring constantly, and cook for 10 minutes.
  7. For the last 7 minutes place the asparagus on top, and a pop a lid back on the pan to let the spears steam.
  8. Remove the asparagus spears and set aside.
  9. Stir the coconut cream into the mixture in the pan, with good grind of salt and pepper.
  10. Scatter the mint leaves over the plated risotto with the asparagus and the chopped walnuts.
Recipe credit: Get the Glow by Madeline Shaw

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