Asparagus, lemon and mint buckwheat risotto
Serves 2
100g fresh edamame beans
120g buckwheat
½ lemon
½ vegetable stock cube
1 brown onion
1 tbsp oil
2 garlic cloves
2 tbsp cashew butter
30g macadamia nuts
80g sugar snap peas
85g asparagus
Medium handful of fresh mint
Boil a kettle. Dissolve the half vegetable stock cube in a jug with 400ml boiling water.
Dice the onion and finely chop the garlic. Trim the sugar snap peas and slice in half lengthways. Trim the asparagus and cut into 1in pieces.
Heat a medium-sized pan with a tablespoon of oil on a medium heat and cook the garlic and onion for 5 minutes until softened.
Rinse the buckwheat and add to the onion pan for 1 minute, then add the vegetable stock with the cashew butter and simmer for 15 minutes, stirring occasionally. Season with black pepper.
Add the edamame to the buckwheat with the asparagus and sugar snap peas and cook for a further 5 minutes. Add more boiling water if needed.
Finely slice the mint leaves and roughly chop the macadamia nuts. Add the mint and the juice from the half-lemon to the buckwheat risotto and stir well.
Serve the spring vegetable buckwheat risotto in two warm bowls and scatter over the macadamia nuts.
Recipe from mindfulchef.com
