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.