Serve with chopped parsley and a sprinkle of almonds. Tomorrow, your risotto makes a delicious cold rice salad for lunch – I like to freshen mine up with a big spritz of lemon.
1 tbsp olive oil
2 garlic cloves, crushed
2 leeks, sliced
200g mushrooms, roughly chopped
400ml vegetable stock
100g edamame beans
2 tbsp parsley, chopped
30g flaked almonds
Heat the oil in a pan, add the garlic and leeks and sauté for 5 minutes until the
leeks start to wilt down. Add the mushrooms, salt and pepper, stir well then pour
over the stock and add in the buckwheat. Cook for 15 minutes with the lid on.
Then add the edamame and cook until most of the liquid has gone.