Beetroot and Pea Buckwheat Risotto

This is a modified version of a standard risotto recipe (so feel free to replace the buckwheat with arborio rice). I prefer buckwheat as I love the nutty flavour.

1 cup of buckwheat, toasted (or arborio rice)

1 red onion, chopped

2 cloves garlic

300g cooked beetroot

200g frozen peas

200g feta

1 l stock (chicken or vege)

Toast buckwheat until nutty smell is obvious, then add in onion and garlic. Soften a little, stirring the whole time. Add stock in (if using arborio rice, add stock slowly as per typical risotto). Once buckwheat is nearly cooked, add peas and boil away any remaining liquid.

Stir through chopped beetroot and crumbed feta. Garnish with fresh mint.

Like all my recipes, this one is a great base salad that can be modified depending on taste preferences, time, left overs or dietary requirements.