A healthy, gluten-free risotto in 15 minutes? Bring it on. This recipe is that and much, much more.
3 cups raw buckwheat
5 rashes free-range bacon, finely sliced
10 large kale leaves, finely sliced
2 green shallots, finely sliced
3 cups broth (I use chicken)
½ cup (total) fresh basil and flat-leaf parsley, finely shredded
2 tbsp Spiral Foods sundried tomato and basil olive oil (plus extra for serving)
30g parmesan cheese, finely grated
Pepper, for serving
Wash buckwheat and place in a large bowl. Cover with enough water to soak. Ideally, soak it overnight but 6 hours will do the trick.
Drain buckwheat and set aside. Preheat a large saucepan over a medium heat. Add olive oil, bacon, kale and shallots. Cook until bacon is browned and kale is wilted.
Add drained buckwheat and herbs to the saucepan and cover with the stock. Allow to simmer until stock is absorbed. Season lightly with pepper.
Stir through parmesan cheese and drizzle a little extra olive oil on top.
Although its name is misleading, buckwheat is actually not a grain. It is in fact a fruit seed related to rhubarb and sorrel. This makes is gluten free and therefore perfect for coeliacs and those who are sensitive to gluten grains.