Buckwheat Risotto - Tracy Anderson

Ingredients

• 1 cup vegetable stock
• 2 Tbsp olive oil, divided
• 1 bunch asparagus (about 1 lb), cut on bias
• 1 small yellow onion, finely chopped
• 2 garlic cloves, minced
• 1 Tbsp apple cider vinegar
• Juice and zest of 1 lemon
• 8 oz buckwheat, soaked overnight
• 1 Tbsp Italian herbs, dried
• 1⁄2 cup peas
• 1⁄2 cup fresh oregano, roughly chopped
• 1⁄2 cup fresh basil, roughly chopped
• 1⁄2 cup fresh parsley, roughly chopped
• 1⁄4 cup fresh mint, roughly chopped
• Salt and pepper to taste