Woman’s Day (Australia)
PEA & SMOKED HAM BUCKWHEAT RISOTTO
SERVES 4 PREP 15 MINS COOK 1 HOUR 45 MINS
• 1.5 litres chicken stock
• 1 smoked ham hock
• 2 large onions
• 2 carrots, roughly chopped
• 1 bunch parsley, stalks and leaves separated, chopped
• 30g butter
• 4 garlic cloves, crushed
• 1½ cups buckwheat
• ½ cup white wine
• 1 cup frozen peas
• ½ cup mascarpone
• ¹⁄³ cup grated parmesan, plus extra to serve
1 Place chicken stock and ham hock into a large stockpot. Coarsely chop one of the onions and add to pot with carrots and parsley stalks. Bring to boil, covered, on high. Reduce heat to low and simmer, covered, 1 hour.
2 Remove ham from stock and set aside to cool. Strain stock, discarding solids. Finely dice remaining onion.
3 Meanwhile, in a large saucepan, melt butter on medium. Saute onion and garlic 4-5 mins until tender. Stir in buckwheat and cook 1 min until toasted. Increase heat to high and mix in wine. Simmer until reduced by half.
4 Pour stock over buckwheat, stirring. Simmer on low heat 25 mins until tender.
5 Shred meat from ham hock. Add meat to risotto with peas, mascarpone, grated parmesan and parsley leaves. Stir on low heat 3 mins.
6 Finely chop the parsley leaves and stir through risotto. Sprinkle with extra parmesan to serve.