Recipes from Miele

Buckwheat and leek risotto with roasted broccolini and pine nuts

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Preparation time: 20 minutes
Cooking time: 25 minutes
Makes 4 servings

INGREDIENTS

200g buckwheat
2 tablespoons olive oil
1 leek, trimmed and finely sliced
3 garlic cloves, finely diced
1⁄2 teaspoon dried tarragon
125ml white wine
Zest and juice of 1 lemon
1 bay leaf
380ml vegetable stock
70g finely grated parmesan
100g broccolini

METHOD

  1. Heat oil in a frying pan on medium heat, Induction setting 6. Add the leek and garlic and cook gently, without browning, until translucent and soft.
  2. Place the leek and garlic into a solid steam tray with the tarragon, wine, buckwheat, lemon zest, bay leaf and stock.
  3. Steam at 100°C for 18 minutes.
  4. Add the broccolini to the steam tray and steam for a further 2 minutes.
  5. Remove from the Steam Oven and stir through the parmesan, lemon juice and pine nuts. Season to taste with salt and pepper.

To serve
Extra parmesan, grated
Pine nuts, roasted

Appliance: Steam oven

Steam Oven Combo deal

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