Green risotto

Green risotto

By
From
Superfoods Superfast
Serves
4

Those that know me know that I love greens. I seriously try to get at least one green veg into my diet every single day, no matter what. Greens are great for the liver, which is wonderful, but I love them because they are also incredibly energizing. And I need and want as much energy as I can get. So here’s a quick and easy risotto that’s a bit different from typical recipes because it’s all about the greens.

Ingredients

Quantity Ingredient
350g asparagus spears
80g petits pois
4 tablespoons coconut oil
375g uncooked buckwheat
1 small onion, roughly diced
1 litre vegetable stock
50ml apple cider vinegar
large handful basil
sea salt
freshly ground black pepper

Method

  1. Fill a medium saucepan with water and bring to the boil. Cut the ends off the asparagus and discard, then slice into 3-cm chunks. Place in the boiling water with the petits pois for 3 minutes. Drain and rinse.
  2. Meanwhile, add the coconut oil, buckwheat, onion, veg stock and apple cider vinegar to a large frying pan over a medium-high heat. Stir until the coconut oil has melted and then cook at a slight boil for 15 minutes.
  3. While the buckwheat is cooking, add half the petits pois and asparagus along with the basil and 100ml water to a food processor or blender and blend until smooth. Mix the purée into the buckwheat risotto, season with salt and pepper, garnish with the remaining petits pois and asparagus pieces and serve!
Tags:
healthy
fast
sugar free
wheat free
dairy free
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