BUCKWHEAT RISOTTO

To avoid shop-bought gluten free products which are often laden in sugar, this recipe uses a fibre-rich grain, Buckwheat, as a delicious alternative. This dish is rich in carbohydrates, protein, fats and fibre, as well as supporting a diversity of micronutrients, essential for optimal health.

Ingredients

2 cups (400g) Buckwheat

2 tbsp extra virgin olive oil

1 large red onion, chopped

1 small fennel bulb

2 cloves garlic

½ cup gluten free vegetable stock

400g chopped tomatoes

2/3 cup of green olives stuffed with peppers

2 cups shredded kale

400g of borlotti beans

100g green beans

2 tbsp basil leaves

Method

Place buckwheat in a medium bowl and cover with cold water. Leave to stand preferably overnight. Rinse buckwheat under cold water until water is clear and drain.

Heat oil in a large frying pan on a medium heat. Add onion and fennel and cook until golden.

Add garlic and stir for 1 minute and then add buckwheat and stir for 5 minutes.

Add vegetable stock and tomatoes and leave to cook on a low heat for 10 minutes (or until water is absorbed).

Stir in olives and shredded kale and cook for 3 minutes.

Boil both beans in hot water for 2 minutes and blanch, before adding to the risotto.

Add basil leaves for garnish.