Asparagus, lemon and mint buckwheat risotto
High in fibre and with a lower GI than the more usual white rice, this healthier take on risotto makes a great energy-boosting meal.
PER SERVING
570 cals, 30g fat, 4g sat fat, 53g carbs
SERVES 2 PREP 15 mins COOK 35 mins
✱ 1tbsp olive or rapeseed oil
✱ 2 onions, finely diced
✱ 4 garlic cloves, crushed
✱ ½ vegetable stock cube
✱ 80g buckwheat
✱ 3tbsp cashew butter
✱ 200g asparagus, trimmed and cut into 2-3cm lengths
✱ 80g sugar snap peas, halved lengthways
✱ Handful mint, finely chopped, plus extra leaves to garnish
✱ Juice 1 lemon
✱ 40g toasted almonds, roughly chopped
Heat the oil in a frying pan, then add the onion and cook for 6-8 mins, stirring regularly until golden. Add the garlic and cook for a further 2 mins. Dissolve the stock cube