Spring Buckwheat Risotto
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Spring buckwheat risotto with peas, spinach, chive oil, and crispy roast leeks. Vegan and gluten-free.
Ingredients
1 cup buckwheat groats, soaked overnight and strained
1 1/2 cups homemade vegetable broth, plus more if needed
1 cup spinach
1/2 cup peas
2 leeks, pale parts only
1 onion, chopped
5 cloves garlic
3 tablespoons nutritional yeast
chive oil
sea salt and pepper, to taste
coconut oil/ghee/your cooking oil of choice
Instructions
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