Photo of Buckwheat risotto with salmon & broccoli by WW

Buckwheat risotto with salmon & broccoli

8
6
0
SmartPoints® value per serving
Total Time
50 min
Prep
10 min
Cook
40 min
Serves
4
Difficulty
Easy
A tasty alternative to rice, gluten-free buckwheat grains are a source of protein, fibre, vitamins and minerals. Super-quick, easy to cook, and perfect for a midweek meal.

Ingredients

Calorie controlled cooking spray

4 spray(s)

Red onion(s)

1 small, finely chopped

Garlic

1 clove(s), finely sliced

Buckwheat

225 g, rinsed in cold water

Chicken stock cube(s)

1 cube(s), made with 900ml hot water

Salmon, raw

240 g, skinless, cut into bite-size pieces

Broccoli, raw

300 g, broken into medium florets

Dill, Fresh

2 tablespoons, chopped

Lemon(s)

1 medium, zest of

0% fat natural Greek yogurt

2 tablespoons

Instructions

  1. Mist a large frying pan with cooking spray and fry the onion and garlic over a medium-low heat for 6-8 minutes until softened. Stir in the buckwheat and cook for another minute or so, before adding 2 ladlefuls of the 900ml stock.
  2. Simmer for 5 minutes, stirring, until the stock has almost all been absorbed, then continue adding the stock in the same way until you have 1 ladleful left – this will take around 25 minutes.
  3. Add the salmon and the remaining stock to the pan and simmer for 2 minutes. Check that the salmon is cooked through and the buckwheat is tender, but still has a bit of bite.
  4. Meanwhile, cook the broccoli in boiling water for 3-4 minutes, until tender. Drain and add to the buckwheat, along with the dill, lemon zest and yogurt. Season well with salt and freshly ground black pepper, and serve.

Start eating better than ever!