A hearty risotto is always a winner. 


  • 1 tsp unsalted butter

  • 1/2 red onion, diced

  • 1 clove garlic, minced

  • 1/4 cup fresh parsley leaves removed and stems finely chopped

  • 1/4 broccoli chopped into florets

  • 3 mushrooms, sliced

  • 1/4 cup frozen green peas 

  • 1.5 tbsp buckwheat (raw)

  • 1 tbsp parmesan cheese, grated

  • 1/2 lemon zested

  • Salt & pepper to taste

  • 2 tbsp full-fat cream 


  • 1.

    Cook buckwheat according to packet instructions.

  • 2.

    Heat butter in a pan on a medium heat, add onion, garlic and parsley stems and sauté for 5 minutes.

  • 3.

    Add broccoli and mushrooms and cook for a further 5 minutes.

  • 4.

    Add the cooked buckwheat, peas, cream, parmesan, lemon zest and salt and pepper and stir until heated through, about 5 minutes.

  • 5.

    Serve with extra grated parmesan and parsley leaves.

Nutritional information

Nutritional analysis per serving (1 servings)

  • Energy 345kj
  • Fat Total 20g
  • Saturated Fat 12g
  • Protein 14g
  • Carbohydrate 33g
  • Sugar 8g
  • Sodium 703mg

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.

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Exclusive recipe from 28 by Sam Wood.

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