Buckwheat And Chickpea Risotto Recipe

Name: Buckwheat And Chickpea Risotto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Vegetarian
Ingredients: 2 None onions, cut into wedges; 1 None yellow pepper, seeded and chopped; 1 None green pepper, seeded and chopped; 2 None zucchini, sliced; 12 oz butternut squash, cut into chunks; 5 tbsp olive oil; 1 x 14 oz can tomatoes; 3 tbsp tomato puree; 1 x 14 oz can chickpeas, drained; 12 oz buckwheat grains; 2 1/2 cups vegetable stock; 2/3 cup dry white wine; 1 tbsp parsley, chopped; 2.75 oz Parmesan, grated

Servings: persons

2 None onions, cut into wedges
1 None yellow pepper, seeded and chopped
1 None green pepper, seeded and chopped
2 None zucchini, sliced
12 oz butternut squash, cut into chunks
5 tbsp olive oil
1 x 14 oz can tomatoes
3 tbsp tomato puree
1 x 14 oz can chickpeas, drained
12 oz buckwheat grains
2 1/2 cups vegetable stock
2/3 cup dry white wine
1 tbsp parsley, chopped
2.75 oz Parmesan, grated

1
Preheat oven to 400u00b0F. Toss onions, peppers, zucchini and squash with 2 tbsp oil and roast for 25 minutes.
2
Simmer tomatoes and tomato puree in a pan for 10 minutes until reduced by half; season to taste.
3
Heat remaining oil in a large pan and cook chickpeas and buckwheat for 5 minutes. Add stock, bring to a boil, cover and simmer for 5 minutes. Add wine and cook, uncovered, for 3 minutes until buckwheat is tender. Season and stir in parsley and half the Parmesan cheese.
4
Mix together vegetables and tomato sauce and serve with the risotto and remaining cheese.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 None onions, cut into wedges, 1 None yellow pepper, seeded and chopped, 1 None green pepper, seeded and chopped, 2 None zucchini, sliced, and more.

Yes, Buckwheat And Chickpea Risotto falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Buckwheat And Chickpea Risotto

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