Annie has been at it again in Bootcamp Kitchen and now serving this delicious Buckwheat Risotto to our lovely clients:
Here is the recipe for you to try at home:
SERVES 4
1/2 tsp Rapeseed or coconut oil
1 leek
1 white onion
50g chestnut mushrooms
2 cloves garlic
bouillon stock or you can use a mix of bouillon and dried mushroom stock like porcini mushrooms
8 tablespoons of Buckwheat
50 g Feta
You can cooked chicken nuts tofu whatever to the cooked risotto
Fry the onions and leeks in the oil when softened add the buckwheat
Add enough stock to cover the buckwheat and add the garlic
Keep adding stock as it is absorbed until the buckwheat is tender but not sloppy (takes about 20-30 minutes)
add the mushrooms and cook for a couple of minutes
Stir through the feta and serve.
Enjoy from Annie!!
