Buckwheat Risotto

35 Minutes

Ingredients

Prep Time:

Minutes

Cook Time:

Minutes

Heat the oil in a large frying pan over medium heat and add the garlic and leek. Season with salt and pepper and fry for 2 minutes, stirring every now and then. Cover the pan and continue to cook for a further 2-3 minutes until the leek has softened.
Season the chicken breast with salt, pepper and dried oregano. Move the leek to the side of the pan and place the chicken on the other side. Cook the chicken for 6-7 minutes, turning often, until cooked through and golden browned.
Add in the buckwheat groats and mix in all the remaining ingredients. Cook for 1-2 minutes and then add the hot water along with tamari (or soy sauce) and balsamic vinegar, bring to a boil. Cover the pan, turn the heat down to low and simmer gently for around 5 minutes.
Add the chopped cabbage, mix through and cover. Cook for a further 3 minutes then remove the lid and cook uncovered for another 3 minutes. Serve immediately.

Per Serving

Magnesium

.21

Potassium

.75

Sodium

1.3g

Servings