Buckwheat "Risotto"

1. 1

   boil the buckwheat. i soaked it overnight and boiled with the double (a little less) of water, seasoned with salt.

2. 2

   in a small pan, heat a pinch of olive oil and add a chopped onion. cook until soft.

3. 3

   add the cubed pumpkin (about half a cup or one cup, if you want to keep the pumpkin sauce for later, as i did), add a little bit of water, season with salt, pepper and paprika and let it cook until soft.

4. 4

   when soft, transfer everything to a cup and blend it.

5. 5

   put the cooked buckwheat in a small pan and add the pumpkin mix while mixing until you reach the desired consistency. top with the toasted seeds if you want and serve it with a tomato and arugula salad!

* Per serving · 4 servings · Values may vary.

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