Buckwheat and leek risotto with roasted broccolini and pine nuts
20 minutes
25 minutes


200g buckwheat
2 tbs olive oil
1 leek, trimmed and finely sliced
3 garlic cloves, finely diced
½ tsp dried tarragon
125ml white wine
Zest and juice of 1 lemon
1 bay leaf
380ml vegetable stock
70g Parmesan cheese, finely grated
100g broccolini

To serve

Parmesan cheese, grated
Pine nuts, roasted


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 and add tarragon, wine, buckwheat, lemon zest, bay leaf and stock.
Steam at 100°C for 18 minutes.
3. Add broccolini to the tray and Steam at 100°C for a further 2 minutes.
4. Remove from the Steam oven and stir through the parmesan cheese, lemon juice and pine nuts. Season to taste with
salt and pepper.

To serve

1. Top with a sprinkling of pine nuts and additional parmesan cheese if desired.


Share some inspiration

We appreciate the share

The recipe has been shared with your contact, we hope they enjoy this recipe.

1 Session selected

  • Free Discovery Product Demonstrations

    Miele Experience

    Thursday 08th September 2016

    At 10:30 am - 12:00 pm



Total $0.00