Buckwheat, Bacon and Sundried Tomato Risotto - Stacey Clare
Buckwheat, Bacon and Sundried Tomato Risotto - Stacey Clare
Ingredients
- 3 cups raw buckwheat
- 5 rashes free-range bacon (finely sliced)
- 10 large kale leaves (finely sliced)
- 2 green shallots (finely sliced)
- 3 cups broth (I use chicken)
- ½ cup total fresh basil and flat-leaf parsley, finely shredded
- 2 tbsp Spiral Foods sundried tomato and basil olive oil (plus extra for serving)
- 30 g parmesan cheese (finely grated)
- Pepper (for serving)
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