Med Veg Risotto


med veg rissoto

This risotto uses a mixture of flavours from the vegetables to create a rich, filling dish along side the buckwheat; I like using buckwheat in place of risotto rice as it brings a great nutty flavour to the dish.

Time: 1 Hour  Serves: 2


  • Pre heat the oven to 180 °C / 160°C Fan.
  • Peel and cube the squash to 1 cm square pieces.
  • Place the squash on a tray and place in the oven for 10 minutes whilst you prep the other veg.
  • Add the other vegetables to the tray, drizzle with olive oil, give a good grind of salt and pepper and place back in the oven for 35-40 mins.
  • Meanwhile, heat the coconut oil and add the chopped garlic and chopped onion and cook for a couple of minutes before adding the chopped sun-dried tomatoes.
  • Continue to cook for a further couple of minutes then add the buckwheat, stock and herbs.
  • Stir well and simmer for 20 mins, keep checking on the risotto as you may need to add some more water as it cooks.
  • Place the asparagus on a tray lined with foil, sprinkle the grated parmesan on the spears then place in the oven for 10 mins.
  • Remove the veg from the oven and add to the risotto, garnish with the asparagus and serve!

med veg rissoto2


  • 200g Squash
  • 1 Courgette (160g)
  • 1 Red or yellow pepper
  • 1 Red onion
  • 1 tbsp Olive oil
  • 6 Asparagus stems
  • 15g Grated parmesan
  • 2 Cloves of garlic
  • 40g Sun-dried tomatoes
  • 100g Buckwheat
  • Handful of fresh basil
  • Handful of fresh parsley
  • 1tsp Oregano
  • 1 tbsp Coconut oil
  • 400 ml Veg stock
  • Salt and pepper