2. Stir in buckwheat, add crushed garlic cloves, crumble in 1 stock cube and pour in half the boiling water. Leave to simmer for 10 minutes. Add remaining water and simmer for further 10-15 minutes or until buckwheat is tender.
3. Heat a second frypan over medium heat. Add almonds and toast for 2-3 minutes until golden. Remove from pan.
4. Coat fish with thyme leaves, 1 tbsp oil, salt and pepper. Cook in pan for 3-4 minutes until golden and cooked through.
5. Finely slice silverbeet leaves. Gently stir through risotto until wilted (see notes). Add more water if needed to loosen. Zest lemon (set aside) and squeeze in half the juice, wedge remaining. Season to taste with salt and pepper.
6. Divide risotto and fish among shallow bowls. Garnish with flaked almonds, spring onion tops and lemon zest. Serve with lemon wedges.
Stir the silverbeet into the risotto in batches so it doesn’t overcrowd the pan.
No fish option - white fish fillets are replaced with chicken schnitzels. Increase cooking time to 4-5 minutes on each side or until cooked through.
Celery, 2 sticks
Buckwheat, 1 packet (200g)
Garlic, 2 cloves
Flaked almonds, 1 packet (40g)
White fish fillets, 2 packets
Thyme, 1/2 packet *
Silverbeet, 1 bunch
FROM YOUR PANTRY
Oil or butter (for cooking), salt, pepper, stock cube (1), dried Italian herbs