A hearty risotto is always a winner.
Cook buckwheat according to packet instructions.
Heat butter in a pan on a medium heat, add onion, garlic and parsley stems and sauté for 5 minutes.
Add broccoli and mushrooms and cook for a further 5 minutes.
Add the cooked buckwheat, peas, cream, parmesan, lemon zest and salt and pepper and stir until heated through, about 5 minutes.
Serve with extra grated parmesan and parsley leaves.
Nutritional analysis per serving (1 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
Exclusive recipe from 28 by Sam Wood.
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