Buckwheat vegetable risotto

1 In a saucepan set over a medium heat, bring stock to near boiling. Reduce heat.

2 In a large frying pan, heat oil over medium. Add onion, garlic and carrot and cook, stirring, for 2 minutes. Add buckwheat and cook, stirring, for 1 minute, to toast the buckwheat. Add wine and stir until evaporated.

3 Add mushrooms to pan and stir to combine.

4 Add hot stock, a half-cup at a time. Stir and allow to evaporate before adding next lot of liquid. After 10 minutes of cooking, add broccoli and stir to combine.

5 Continue cooking and adding stock, using as much as you need to, until buckwheat is tender – about 15 minutes in total. Add rocket at the end of cooking and stir through.

6 Remove from heat and stir through half of the parmesan and pepper. Serve risotto garnished with remaining parmesan, pepper and parsley.