Supergreen Buckwheat Risotto with Kale and Spirulina

Supergreen Buckwheat Risotto with Kale and Spirulina

• Total time: 30m
• Yield: 4 servings
• Calories: 160 cal

Ingredients

• 500g buckwheat
• 2 large onions
• 2 cloves of garlic
• 2 large carrots
• 250g / 1½ cups petit pois
• 300g  / 1 cup tightly packed kale – ripped off stems
• 250g / 1 cup tightly packed spinach
• 2 tablespoons spirulina
• ground sesame, smoked paprika, salt and pepper to season

Method

1. Soak the buckwheat for 10 mins in water and drain.
2. Finley slice the garlic and onion and soften for 5 mins. I do this with a little water but you can use oil if you prefer.
3. Add the buckwheat to the pan with the onion and carrots finely diced.
4. Cover with water the same volume of as the mixture, bring to the boil and simmer for 10 mins.
5. Add the kale, peas and spinach and simmer for 5 more mins stirring occasionally.
6. Take off the heat and stir in the spirulina.
7. Serve with ground sesame seeds (about 2 tablespoons per person), smoked paprika and cold pressed oil.