Simon Rimmer Green Pea with Buckwheat and Goats Cheese Risotto recipe on Sunday Brunch

Simon Rimmer served up tasty Green Pea with Buckwheat and Goats Cheese Risotto on Sunday Brunch.

The ingredients are: 2 finely chopped shallots, 2 cloves grated garlic, 375g raw buckwheat (waitrose) rinsed thoroughly and l.25lr veg stock, hot.

For the pea mix: 250ml water, 400g peas, frozen, 175g spinach, chopped, 2 packs mint leaves, zest 1 lemon, 150g soft curd goats cheese and garnish with finely chopped mange tout and herbs.


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