Buckwheat Risotto with Asparagus and Lemon | The Offbeat Appetite - Food, Stories and Sustainability
A delicious 8 ingredient buckwheat 'risotto' with seasonal spring asparagus
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 offbeatappetite.com.
Ingredients
- 250gr asparagus, hard ends of spears discarded
- 200gr buckwheat, washed and drained
- 750ml vegetable stock (or water)
- half a large lemon, juiced
- handful of fresh basil, chopped
- celery stalk, finely chopped
- half a medium onion, finely chopped
- salt
- pepper
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