This risotto is a great recipe that you can make in around 30 minutes to feed the whole family. It also works well when reheated for a quick and tasty lunch.
Buckwheat is a great grain to try as a healthy alternative to white rice. If you have some homemade pesto in the fridge, then use that in this recipe rather than buying more.
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Heat the oil in a saucepan and add the leek and chicken and cook until lightly brown and leek has softened.
Add the sundried tomato and buckwheat and stir to coat.
Add the stock, bring to a boil then reduce heat to low. Cover saucepan and simmer for 25 minutes or until the stock has absorbed and the buckwheat is tender. Stir vigorously for a minute or two until the risotto is creamy.
Add the pesto, Parmesan and parsley and stir to combine.
Serve risotto topped with pine nuts and season with black pepper.
413 calories per serve
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