A gorgeously vibrant bowl of goodness, this green pea buckwheat risotto is a fresh and healthy spin on traditional rice risotto that doesn’t forfeit creaminess or flavour. Grazie Bella!
I usually write a reasonably lengthy post with my recipes but today I will keep things short and sweet. I fear I have a case of puddle-itis, an often ignored condition where the afflicted “puddles” without any clear direction or intent. I have puddled today. I spent two hours at the dog park (two hours!) waffling with other dog parents only shuffling back to the car when they left and saved and lost the images for this post three times. The final and most telling symptom appeared this afternoon when I realised I had listened to the same song over and over for around six hours. Yes, Usher, I would mind if you still loved me. Nick off.
So, without further pomp and far less babble I simply present Green Pea Buckwheat Risotto.
I love traditional risotto with it’s gorgeously silky texture. However, my favourite risotto is risotto that is made for me. It’s all that dang stirring; it’s just not for me. I am not known for my patience and while occasionally I love a good slow cook, most nights I like my meals the way I like visits to the dentist, quick and painless. This green pea buckwheat risotto is not just painless it is simple, simple, simple and so delicious. Being a risotto it still takes around 30 minutes to cook but no stirring. Like a little gift from the kitchen fairies, this dish take around 10 minutes to prepare and then you walk away. After the little buckwheat groats have drunken up most of the stock, simply stir in the wonderfully technicolour green pea, spinach and mint mixture. Done.
A quick side note; seriously, we couldn’t do better naming them than “groats”?
Moving on. As a substitute for pasta or rice buckwheat groats have a low glycemic index meaning its carbohydrates break down slower and keeps you feeling fuller longer. Buckwheat groat protein also has a better structure than wheat protein with twice the amount of fibre. On a less technical level, they are yum.
This green pea buckwheat risotto is vibrant in both colour and flavour but also has the creaminess we expect from a good risotto. While the green peas, spinach, mint and lemon zest combine to create a burst of spring flavour, the buckwheat follows to temper the storm and provide a subtle nutty creaminess. Did I mention the no-stirring?
Green Pea Buckwheat Risotto
Gorgeously vibrant, this green pea buckwheat risotto is a fresh and healthy spin on traditional rice risotto that doesn't forfeit creaminess or flavour.
- 1 cup (250ml) raw buckwheat, rinsed
- 1 garlic clove, finely chopped
- 1 tablespoon (15ml) olive oil
- 2 cups vegetable stock (500 ml)
- 1 cup water (250 ml)
- 1 1/2 cups (375ml) baby peas (frozen or fresh), just cooked
- 1 garlic clove, roughly chopped
- 1 cup (tightly packed) baby spinach (250ml)
- 1/3 cup fresh mint leaves (60ml)
- 1/2 teaspoon sea salt
- 1 tablespoon olive oil
- zest of 1 half lemon
- To activate the buckwheat, soak the groats in water and 1 teaspoon of apple cider vinegar for 2 hours.
- To make the risotto, heat the olive oil in a large, low pan.
- Add the garlic and cook until fragrant.
- Add the rinsed buckwheat and stir to coat in the oil.
- Add the stock and water and bring to a simmer. Reduce heat.
- To make the green pea mixture, combine half the peas, spinach, mint, salt, lemon zest and oil in a food processor and blitz to a rough paste.
- Remove from the processor and set aside in a bowl.
- Add the remaining peas to the processor (don't worry about cleaning the bowl) and pulse once to texturise.
- After ten minutes, check the buckwheat, it should be al dente. Cook for longer if needed.
- When ready, take the pan off the heat and stir in both the pea/mint mixture and the texturised peas.
- Spoon in to two bowls and serve.