Pea & Basil Buckwheat Risotto
Gluten Free Recipe! Perfect for the Fall and Winter months to warm you up!
Servings
Prep Time
2
servings
5
minutes
Cook Time
18
minutes
Servings
Prep Time
2
servings
5
minutes
Cook Time
18
minutes
Ingredients
1 1/4
cups
Buckwheat Groats
(soaked overnight, drained & rinsed)
3
cups
Organic Vegetable Broth
(divided)
2
cups
Fresh Peas
(or frozen, divided)
2
cups
basil leaves
(stems removed)
2
Tbsps
Nutritional Yeast
1/2
tsp
Sea Salt
Instructions
In a pot, combine the buckwheat groats with 2/3 of the vegetable broth. Bring to a simmer and cover with a lid until soft, about 18 to 20 minutes.
Meanwhile, combine the remaining broth, half the peas, basil leaves, nutritional yeast and sea salt in a high-s
When the buckwheat is cooked, stir in the remaining peas and blender mixture. Divide into bowls or containers. Enjoy!