Buckwheat, squash and kefir risotto

This innovative buckwheat-based risotto will keep you going until the evening

302 kcals 13g fat 7g protein 47g carbs

Serves 6

400g butternut squash, peeled and cubed 1½ tbsp olive oil Salt and pepper

1 onion, diced 2 garlic cloves, crushed 170g uncooked buckwheat

60ml cider 500ml vegetable stock 2 tbsp nutritional yeast 100g cavolo nero, chopped 60ml kefir

70g walnut halves, toasted 50g dried cranberries

1 Heat the oven to 180C. Roast the squash cubes with 1 tbsp olive oil and a pinch of salt and pepper for 30 mins. Heat ½ tbsp olive oil in a large saucepan and sauté the onion and garlic for 5 mins until soft and golden. 2 Add the buckwheat to the saucepan and combine. Lightly fry for 2-3 mins before adding the cider, and cook until it’s almost evaporated. Starting with 200ml, add the stock slowly. Simmer, adding 100ml at a time, topping up when almost absorbed. Repeat until all the stock is used or the buckwheat feels soft.

3 Stir in the roasted squash and nutritional yeast, remove the pan from the heat, put the lid on and let it stand for 5 mins. Add the cavolo nero to the used ovenproof dish, coating well in the surplus oil. Season and let it crisp in the oven for 10 mins.

4 Remove the lid from the risotto and stir in the kefir, along with the walnuts and cranberries, reserving a few to sprinkle

1

3