Photo of Buckwheat risotto with salmon & broccoli by WW

Buckwheat risotto with salmon & broccoli

Points® value
Total Time
50 min
10 min
40 min
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.


Calorie controlled cooking spray

4 spray(s)

Red onion

1 small, finely chopped


1 clove(s), finely sliced


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 tablespoon(s), chopped


1 medium, zest of

0% fat natural Greek yogurt

2 tablespoon(s)


  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.