Med Veg 'Risotto'


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.


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


  1. Pre-heat the oven to 180 °C / 160°C Fan.

  2. Peel and cube the squash to 1 cm square pieces.

  3. Place the squash on a tray and place in the oven for 10 minutes whilst you prep the other veg.

  4. 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.

  5. 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.

  6. Continue to cook for a further couple of minutes then add the buckwheat, stock and herbs.

  7. Stir well and simmer for 20 mins, keep checking on the risotto as you may need to add some more water as it cooks.

  8. Place the asparagus on a tray lined with foil, sprinkle the grated Parmesan on the spears then place in the oven for 10 mins.

  9. Remove the veg from the oven and add to the risotto, garnish with the asparagus and serve!

Jodie McGregor