Madeleine Shaw’s Buckwheat, asparagus and pea risotto recipe

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We tried this delicious recipe from Madeleine Shaw’s book “Get the Glow” some time ago but I’m only just getting round to blogging about it. It was really tasty, although I didn’t think it tasted like risotto as you might know it, but it had it’s own amazing nutty, coco-nutty flavors going on so it was excused from not being a “proper” risotto as such.

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Here’s what you need…

150g buckwheat

1 tbsp coconut oil

1 small white onion, finely chopped

2 garlic cloves, crushed

250ml chicken or vegetable stock

1 x 400ml can coconut milk

Zest and juice of 1 lemon

100g petits pois

3 spring onions, finely chopped

1 bunch asparagus

25g mint leaves, chopped

4 tbsp chopped walnuts

Salt and Pepper

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And here’s what to do…

Rinse the buckwheat in a sieve. Heat a pan with the coconut oil for 1 minute over a medium heat, then throw in the onion and a pinch of salt and saute for 5 minutes, or until the onion is lightly bronzed. Add the garlic and the buckwheat and stir-fry for another minute. Pour in the stock and allow to simmer for 10 minutes with a lid on.

Open the coconut milk and separate the coconut milk from the cream. (The cream is at the top and is more solid, and the milk is the liquid at the bottom. If the contents of the can are mostly solid, warm 100g of the coconut cream with 50ml water)

Take the lid off the pan, and gradually add the lemon zest and juice, petits pois, spring onions and coconut milk. Make sure you keep stirring constantly and cook for 10 minutes. For the last 7 minutes place the asparagus on top and pop a lid back on the pan to let the spears steam.

Remove the asparagus spears and set aside. Stir the coconut cream into the mixture in the pan with a good grind of salt and pepper. Scatter the mint leaves over the plated risotto, with the asparagus and chopped walnuts.

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I really enjoyed this recipe, it was a lighter and fresher alternative to risotto which can often be quite heavy and it looked so pretty and healthy on the plate! I added a sprinkling of parmesan to ours which I actually think worked really well. Molly wasn’t sure about it but then she’s never really been into rice dishes and such. She sort of just picked the peas out the middle and the cheese off the top – cheesy peas!

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