Spring vegetable & asparagus buckwheat risotto by Mindful Chef | Mealz

Spring vegetable & asparagus buckwheat risotto

2 Servings

5 min Prep, 25 min Cook


Contains 210g edamame beans (drained) (soya) and more


Views: 252


Cooking Stages

    • Boil a kettle. Dissolve the vegetable stock cube in 300ml boiling water.

    • Finely slice the leek and finely chop the garlic. Trim the sugar snap peas and slice the asparagus into 1 inch pieces.

    • In a medium-sized pan, heat 1 tbsp oil and fry the garlic and leek for 5 mins.

    • Rinse the buckwheat and add to the leek pan for 1 min, then add the vegetable stock and simmer for 15 mins. Season with black pepper.

    • Drain the edamame beans and add to the buckwheat with the asparagus and sugar snap peas and cook for a further 5 mins. Add more boiling water if needed.

    • Finely slice the mint leaves. Add the mint and juice from the lemon to the buckwheat risotto and stir well.

    • Serve the spring vegetable buckwheat risotto in a warm bowl and scatter over the flaked almonds.

Nutrition Facts

Serving Size 0 g

Amount Per Serving
Calories 494 cals25%
% Daily Value*
Kilojoules 3049 kJ25%
Fat 23 g35%
Sodium 0 mg0%
Carbohydrate 55 g18%
Protein 24 g48%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.


Create an account now to save recipes & organize cookbooks