SPRING BUCKWHEAT RISOTTO WITH ZUCCHINI AND BABY PEAS TOPPED WITH BUFFALO MOZZARELLA AND LEMON OIL GF
Sustainable Living Series
Serves 6-8
Buckwheat’s earthy, nutty flavour responds well to the brightness of spring greens, a hit of lemon and the minty pistachio pesto.
2 tablespoons olive oil
1 onion, finely chopped
2 cloves garlic, crushed
2 cups raw buckwheat
⅓ cup white...
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