1. Boil 1L water in the kettle. 

Heat a frypan over medium heat with 1 tbsp oil. Dice onion and celery. Grate beetroots. Add to pan as you go. Cook for 5 minutes, or until onion has softened.

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.

Notes:
This dish also works well with goats cheese or parmesan cheese!

Avoid over stirring the simmering buckwheat to prevent it from breaking down.

Brown onion 1/2
Celery 1 stick
Beetroots 2
buckwheat 1 packet (200g)
Snow peas 1/2 punnet (125g)
watercress 1 sleeve
Brussels sprouts 300g
lemon 1/2
Walnuts 1/2 packet (50g)

From your pantry:
oil (for cooking + olive), salt, pepper, butter, 1 stock cube (of choice), red wine vinegar