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

1. 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.
2. Preheat the oven to 200°C.
3. Place the broccoli in an ovenproof dish. Toss well with oil and roast until tender and the tips are browned. Season with salt and set aside.
4. Heat 3 tablespoons of oil in a sauté pan over a medium heat. Add the leek and garlic and cook gently, without browning, until translucent and soft.
5. Add the dried herbs, 2 cups of the stock (reserving the other 2 cups) buckwheat, lemon zest & bay leaf. Stir to combine. Reduce the heat slightly and cook until the liquid is almost entirely absorbed – stirring often. Remove the bay leaf after 15 minutes. Continue to add the stock half a cup at a time and stir regularly. This will take approximately 45 minutes.
6. The risotto is ready when the buckwheat is tender and the texture is creamy and not too soupy.
7. Stir through the Parmesan and season with salt and pepper.

TO SERVE: Divide the risotto between four bowls. Top with the roasted broccoli, and some fresh microgreens - I used pea tendrills and grate over a little additional Parmesan. Serve immediately & enjoy!

source: Dish Magazine