The best part about this recipe is it’s one handed because we’re going through a major, major clingy phase. Pros: my biceps. Cons: everything.
Buckwheat is full of the goods so it a little better than aborio. Because the flavour is more savoury though, I’ve balanced with zucchini in the hope for a lunch time win.
Zucchini Buckwheat Risotto
Ingredients
- Big knob of butter
- Half an onion, diced
- 1 clove of garlic, crushed
- 1 cup buckwheat
- 1 zucchini, grated
- Small handful of cheddar cheese
Method
Melt the butter in a medium sized pot then add the onion and garlic. Over a low heat saute for 5-10 minutes. While that’s on, rinse and drain the buckwheat a few times until the colour starts to clear then add to the pot along with the grated zucchini and 2 cups of water or stock.
Keep the heat rather low and stir frequently until the buckwheat is soft and creamy. You may need to add a touch more water along the way. Once cooled, portion in your moulds then freeze. If your babes not quite at textural/finger food phase, pulse with a handheld blender to get it a tad smoother.
