Tomato buckwheat risotto with prawns and rocket salad

Instructions

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1 Spray a pan with oil and set over a high heat. Add prawns and cook, turning, for 2-3 minutes. Remove from pan and set aside.

2 Lower heat to medium and spray same pan with a little more oil. Add garlic and onions and cook, stirring, for 1 minute. Add courgette and cook for 2 minutes more. Add buckwheat and cook, stirring, for 1 minute.

3 Add wine, if using, and tomatoes. Cook until wine has evaporated. Add half of the stock and cook, stirring, until liquid has absorbed. Add remaining liquid along with extra water, if needed, cooking until liquid has mostly absorbed, tomatoes are cooked down and buckwheat is tender. (about 20 minutes). Add peas in the last 2 minutes cooking time.

4 When buckwheat is cooked, remove from heat. Add half of the parmesan, the chilli flakes and prawns and stir through.

5 Serve risotto with rocket salad, garnished with parsley and plenty of black pepper.