2. Add buckwheat, crumble in stock cube and pour in 1/2 the boiled water. Simmer for 10 minutes. Add remaining water and simmer for a further 10-15 minutes, or until buckwheat is tender. Add more water if needed. Season with salt and pepper.
3. Trim and slice snow peas and watercress. Toss together with 1/2 tbsp vinegar and 1 tbsp olive oil. Set aside.
4. Halve (or quarter) brussels sprouts. Heat a frypan with 1 tbsp oil over medium-high heat. Place brussels sprouts in pan, cut-side down, and cook for 2 minutes, or until golden.
5. Reduce pan heat to medium. Turn sprouts over, add 60g butter to pan and squeeze in lemon juice. Season with salt and pepper. Cook for 2-3 minutes, or until butter is foamy.
6. Divide buckwheat risotto and sprouts between plates. Chop walnuts and scatter on top. Serve with side salad.
This dish also works well with goats cheese or parmesan cheese!
Avoid over stirring the simmering buckwheat to prevent it from breaking down.
Celery 1 stick
buckwheat 1 packet (200g)
Snow peas 1/2 punnet (125g)
watercress 1 sleeve
Brussels sprouts 300g
Walnuts 1/2 packet (50g)
From your pantry:
oil (for cooking + olive), salt, pepper, butter, 1 stock cube (of choice), red wine vinegar