Buckwheat Risotto/Confit with Pumpkin & Sea Lettucebuckwheat risotto

A satisfying & warming meal!

This Buckwheat risotto was originally made with barley. Switching to buckwheat makes it suitable to people with a gluten intolerance.


Serves 2

150g buckwheat grits/grains, slightly roasted
1 small green pumpkin, diced
2 medium onions, cut fine
thyme and rosemary to taste
3 tbsp olive oil
1 tbsp red balsamic vinegar

3 tbsp cashew nuts
3 tbsp pumpkin seeds, roasted
Kelp Salt and pepper to taste
2 tsp Sea Lettuce Flakes or chopped leaves to garnish


Warm the oven to 200C.
Stir the buckwheat grains into boiling water for 1 min. to rinse, drain.
Toast the grains in a little olive oil for 5 min. to give a nutty flavour , then add water  (or kombu stock for extra flavour & nutrients) and cook for 15 min.
Let buckwheat stand for 10 minutes after cooking.
Meanwhile, mix together the cut pumpkins, onions, oil, vinegar and herbs. Season with salt and pepper and roast in the oven for 20 minutes.
In a dry pan, roast the other nuts and seeds until golden and fragrant.
When the buckwheat is ready, mix all the ingredients and sprinkle with Sea Lettuce Flakes.

Chef's tips: DON'T add salt to your grains while cooking - it makes them tough.
Add kelp salt to taste after cooking.