Green Pea And Spinach Buckwheat Risotto | Donna Hay

Ingredients

• 1 tablespoon extra virgin olive oil
• 2 eschalots (French shallots), finely chopped
• 3 cloves garlic, crushed
• 2 cups (380g) raw buckwheat+, rinsed
• 1 litre hot chicken stock
• 1 cup (250ml) water
• 3 cups (420g) frozen baby peas, thawed
• 4 cups baby spinach leaves
• ½ cup mint leaves
• 1 teaspoon finely grated lemon rind
• 1½ cups (375ml) water
• 150g soft goat’s curd
• sea salt and cracked black pepper
• snow pea (mange tout) tendrils, to serve