Name: Buckwheat Risotto With Tomato, Fennel & Haloumi
Total time: 40 min
Yield: 4
Ingredients: 2 cups (400g) buckwheat; 2 tbsp olive oil; 1 large red onion (300g), chopped; 1 small fennel bulb (200g), trimmed, sliced thinly; 2 cloves garlic, chopped; 1 cup (250ml) white wine; ½ cup (125ml) gluten-free vegetable stock; 800g can diced tomatoes; 2 tbsp drained capers; 300g haloumi, torn; ⅔ cup (110g) Kalamata olives; 2 cups (90g) shredded kale; 2 tbsp fresh baby basil leaves

VMG Recipes