Green Pea And Spinach Buckwheat Risotto
Keywords
- green pea
- spinach
- buckwheat
- risotto
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.donnahay.com.au.
Cooking tools:
- Food processor
- Saucepan
- Stove
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Spoon
- Microplane
- Colander
- Mixing bowl
- Serving bowl
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
- cracked black pepper
- snow pea (mange tout) tendrils, to serve
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