Spring vegetable & asparagus buckwheat risotto
5 min Prep, 25 min Cook
Contains 210g edamame beans (drained) (soya) and more
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.
Serving Size 0 g
|Amount Per Serving|
|Calories 494 cals||25%|
|% Daily Value*|
|Kilojoules 3049 kJ||25%|
|Fat 23 g||35%|
|Sodium 0 mg||0%|
|Carbohydrate 55 g||18%|
|Protein 24 g||48%|
|*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.|