beetroot, goat cheese & spinach buckwheat risotto recipe | Jessica Cox

Ingredients

• 1/2 cup buckwheat groats, well rinsed
• 1 small onion, finely diced
• 2 cloves garlic, crushed
• 1 1/2 cups chicken or vegetable stock
• 1 large beetroot, or 2 small beetroots pre roasted and cubed
• 1 cup baby spinach (kale is also a nice substitute)
• 2 tablespoons oregano leaves, roughly chopped
• 1/3 cup parsley, roughly chopped
• 1 tablespoon extra virgin olive oil
• 1/3 cup soft goats cheese
• 2 tablespoons grated pecorino
• 1/4 cup pine nuts
• salt & pepper for seasoning