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Buckwheat & Leek Risotto with Roasted Broccoli

Who doesn't love a risotto? Especially one that uses Buckwheat making it more nutritious than white rice but still tasty as! I found this in one of my old Dish magazines and adapted to make the ingredients I had on hand work.  Note: Buckwheat must be soaked overnight or for at least eight hours prior to starting this recipe. Ingredients - serves 4 1 cup buckwheat (soaked overnight or for at least eight hours) extra virgin olive oil for sautéing and roasting  1 leek, trimmed and finely sliced 3 garlic cloves, finely diced ½ teaspoon dried herbs like oregano, thyme - whatever you have in the cupboard or you can use fresh herbs like parsley zest one lemon 1 bay leaf 4 cups vegetable stock  ½ cup finely grated Parmesan 2 medium-sized broccoli heads, cut into florets Method Place buckwheat in a large bowl and cover with cold water. Leave to soak overnight or for at least 8 hours. Drain and rinse well under running water until the grain is no longer gluggy. Set aside. Preheat the oven to

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