Buckwheat and Leek Risotto with Roasted Broccoli and Pine Nuts

Buckwheat and Leek Risotto with Roasted Broccoli and Pine Nuts

This risotto is a perfect example of how moving to a more wholefood-focused diet doesn’t mean saying goodbye to comfort foods. Hearty, wholesome and rich, this is perfect for chilly nights. Note: Buckwheat must be soaked overnight or for at least eight hours prior to starting this recipe.

Serves 4

Photography by Kelly Gibney
From issue #61
Sept. 8, 2015
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