Buckwheat Risotto

Risotto is a delicious meal; rich, creamy, delicious.... But it is also a calorically dense, heavy meal. This version is still creamy and delicious, but its light, bright, and refreshing at the same time. 

Make this tonight. You won't be disappointed. 

Ingredients: (serves 2)
+ 1 cup fresh Peas
+ 1 cup Buckwheat Groats
+ 2 cups Vegetable Broth
+ 1 cup Spinach, frozen
+ 1 cup Water
+ 2 cloves Garlic, minsed
+ 1 tsp Salt
+ Pepper to taste
+ 2 tbsp Olive Oil
+ 1/4 cup Mint
+ 1/4 cup Basil
+ 2 Spring Onions, diced (not scallions)  



In a large saute pan, heat the olive oil, onion, and garlic over medium-low. Stir frequently until the onion is translucent. Add the buckwheat groats and stir to coat with the oil. Let toast ~2 minutes. Pour in the broth and let simmer ~20 minutes. Meanwhile, place half the peas + spinach + water + herbs into a blender and pulse until smooth. Season with salt and pepper. Once the buckwheat is tender, stir in the green sauce and heat through. Before serving, stir in the remaining fresh peas.  ENJOY!


+ Make it Extra Special

**Serve with a protein!