ROAST PUMPKIN, CHICKEN & GOAT’S CHEESE BUCKWHEAT RISOTTO

by Rebecca Warren 03 Mar 2020

Buckwheat is a great source of complex carbohydrates. It is a seed and gluten free and it is also a rich source of rutin – an antioxidant that helps maintain healthy connective tissue (so good for muscles, tendons and ligaments).

INGREDIENTS

• 1 cup of roasted pumpkin
• 1⁄2 cup of raw buckwheat
• 1 Spanish onion, finely sliced
• 4 button mushrooms, finely sliced
• 2 cloves of garlic, finely minced
• 1 teaspoon of dried rosemary
• 2 (or 3) big handfuls of baby spinach
• 1 chicken breast, finely sliced into strips. • Goats cheese
• 1⁄4 cup of pine nuts
• Water
• Rice bran oil

METHOD

1. If you haven’t already roasted it, cut pumpkin into small cubes and roast until soft.

2. Add the raw buckwheat to a small saucepan with 1 cup of water. Add in in your chicken and bring to the boil.

3. Reduce to a simmer until all the water has been absorbed, the chicken is cooked, and the buckwheat is tender.

4. While your buckwheat is cooking, heat a tablespoon of rice bran oil in a medium sized pan over low – medium heat.

5. Add the onion and the garlic and sweat for 2 – 3 minutes (you don’t want them going golden, just softening, to release their sweetness).

6. Add in the mushrooms and cook for 1 – 2 minutes.

7. Add the cooked buckwheat, chicken, roast pumpkin, rosemary and baby spinach. Stir well so all ingredients are combined. Leave on a low heat until the spinach has started to just wilt.

8. Crumble in some goat’s cheese. 9. Serve and top with pine nuts.