• Daniel Welstead

Vegan Buckwheat Risotto

Serves 1 - 450 Calories



INGREDIENTS:


100g Buckwheat

1 White onion finely chopped

1 stick celery finely chopped

1 TbSP Fresh Dill chopped

1 Tbsp Fresh Parsley Chopped

1 Tbsp Extra Virgin Olive oil.

10g Dried Porcini mushrooms

250ml water

6 Sundried tomatoes

1 Tbsp Soy Cream

1 Tsp Garlic Granules

1/2 Tsp Inactive yeast

Salt and Peper


METHOD:


Soak the mushrooms in the water.

Fry the onions, celery in the oil over a medium heat. Stir and cook for 3 minutes.

Add the garlic. Add the buckwheat. Add the mushrooms and the water they have soaking in. Add the yeast. Pinch of salt and pepper.

Place a lid on and simmer for 25 minutes.

Add the cream, herbs and tomatoes. And serve.


Daniel Welstead Plant Based Vegan Personal Trainer in Sevenoaks

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