SPRING BUCKWHEAT RISOTTO WITH ZUCCHINI AND BABY PEAS TOPPED WITH BUFFALO MOZZARELLA AND LEMON OIL GF

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 wine

4½ cups vegetable stock finely grated zest

1 lemon

1 cup baby peas

2 zucchini, trimmed and grated

18 broccolini or asparagus

½ cup grated Parmesan sea salt and freshly ground black pepper

250 grams bu alo mozzarella or burrata, drained and torn into large chunks

2 tablespoons lemon oil

¼ cup basil leaves, to garnish

PISTACHIO PESTO

⅓ cup pistachios

⅓ cup grated Parmesan

1 large clove garlic

½ cup extra virgin olive oil

2 cups basil leaves

½ cup mint leaves finely grated zest

1 lemon

Heat the oil in a large, heavy bottomed pot and add the onion. Cook over a gentle heat for 8 minutes, add the garlic and cook a further 2 minutes. Add the buckwheat and cook, stirring for 2 minutes. Add the wine and cook 2 minutes or until most of the wine is absorbed. Add half the stock and the zest, cook stirring until most of the stock is absorbed then add the remainder and cook again until there’s about half a cup of stock remaining in the buckwheat. Add the peas, zucchini and broccolini and cook a further 4-5 minutes until just cooked through. Stir through the Parmesan and top with bu alo mozzarella, pesto, lemon oil and basil leaves.

PISTACHIO PESTO: Put all the ingredients in a small food processor and whizz to combine. Store in a covered container in the fridge for up to 2 days.