Buckwheat risotto with salmon & broccoli
Calorie controlled cooking spray
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
240 g, skinless, cut into bite-size pieces
300 g, broken into medium florets
2 tablespoons, chopped
1 medium, zest of
0% fat natural Greek yogurt
- 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.
- 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.
- 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.
- 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.