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.
See more Sunday Brunch recipes in the new book titled: The Sunday Brunch Cookbook: 100 of Our Super Tasty, Really Easy, Best-ever Recipes
Related Posts
Simon Rimmer chocolate, fig and hazelnut tiffin recipe on Sunday Brunch
Simon Rimmer stuffed portobello mushrooms with toasted hazelnuts and slaw recipe on Sunday Brunch
Simon Rimmer spring green risotto with poached egg recipe on Sunday Brunch
Simon Rimmer Pork Chops with Goat’s Cheese and a Warm Lentil Salad recipe on Sunday Brunch
Simon Rimmer’s Chicken Poached In Almond Milk With Green Salad recipe on Sunday Brunch
Simon Rimmer Lancashire Cheese and Mushy Pea Croquettes recipe on Sunday Brunch
Simon Rimmer Avocado and Pesto Pea Toast Recipe on Sunday Brunch- Simon Rimmer pesto, avocado and artichoke risotto recipe on Sunday Brunch
Simon Rimmer Peppered Tofu Soba Noodles recipe on Sunday Brunch
Simon Rimmer Goan Green Asparagus Curry with Spinach and Peas recipe on Sunday Brunch