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Risotto, aka anything-otto

A versatile twist on the Italian classic
Prep Time10 minutes
Cook Time15 minutes

Ingredients

  • 1 Tbsp Olive oil
  • 1 Tbsp Butter
  • 1 Onion
  • 1 Courgette
  • 1 Handul Baby spinach
  • 1 Stem Broccoli
  • 1½ cup Buckwheat Or any other grain, like millet, spelt or barley
  • 1 Liter Stock
  • 50 g Parmesan grated

Instructions

  • Finely dice the onion. Cut the courgette and broccoli stem into roughly 1cm cubes. Roughly chop the spinach.
  • In a large skillet, heat the oil and butter, add the chopped onion, broccoli stem, and courgette. Add salt and sauté for about 5 minutes, until the vegetables start to soften.
  • Add the buckwheat and stir well to coat it evenly in the oil.
  • Get your stock ready next to the skillet. Add one ladle of broth at a time, stirring and letting the liquid absorb before adding more. Repeat until the buckwheat is tender (about 15 minutes).
  • Finally, stir in the grated Parmesan and chopped spinach. Let everything combine well and serve warm.