Buckwheat’s earthy, nutty flavour responds well to the brightness of spring greens, a hit of lemon and the minty pistachio pesto.
Serves: 6–8
INGREDIENTS
2 tablespoons olive oil
1 onion, finely chopped
2 cloves garlic, crushed
2 cups raw buckwheat
⅓ cup white wine
4½ cups vegetable stock
finely grated zest 1 lemon
1 cup baby peas
2 zucchini, trimmed and grated
18 broccolini or asparagus
½ cup grated parmesan
sea salt and freshly ground black pepper
250 grams buffalo mozzarella or burrata, drained and torn into large chunks
2 tablespoons lemon oil
¼ cup basil leaves, to garnish
Pistachio pesto
⅓ cup pistachios
⅓ cup grated parmesan
1 large clove garlic
½ cup extra virgin olive oil
2 cups basil leaves
½ cup mint leaves
finely grated zest 1 lemon
METHOD
Heat the oil in a large, heavy bottomed pot and add the onion. Cook over a gentle heat for 8 minutes, add the garlic and cook a further 2 minutes.
Add the buckwheat and cook, stirring for 2 minutes. Add the wine and cook 2 minutes or until most of the wine is absorbed. Add half the stock and the zest, cook stirring until most of the stock is absorbed then add the remainder and cook again until there’s about half a cup of stock remaining in the buckwheat.
Add the peas, zucchini and broccolini and cook a further 4-5 minutes until just cooked through. Stir through the parmesan and top with buffalo mozzarella, pesto, lemon oil and basil leaves.
Pistachio pesto: Put all the ingredients in a small food processor and whizz to combine. Store in a covered container in the fridge for up to 2 days.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
![Buckwheat Risotto with Roasted Cauliflower, Almonds and Leeks]()
RecipeBuckwheat Risotto with Roasted Cauliflower, Almonds and Leeks
Article by Kelly Gibney![Quinoa Risotto, Roasted Pumpkin and Crispy Bacon]()
RecipeQuinoa Risotto, Roasted Pumpkin and Crispy Bacon
Article by Claire Aldous![Cauliflower Risotto with Rocket, Hazelnuts and Haloumi]()
RecipeCauliflower Risotto with Rocket, Hazelnuts and Haloumi
Article by Claire Aldous![Farro Risotto, Roasted Tomatoes, Broad Beans and Mozzarella]()
RecipeFarro Risotto, Roasted Tomatoes, Broad Beans and Mozzarella
Article by Claire Aldous
latest issue:
127
In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.