Spring Buckwheat Risotto with Zucchini and Baby Peas with Buffalo Mozzarella and Lemon Oil

Heat the oil in a large, heavy bottomed pot and add the onion. Cook over a gentle heat for 8 minutes, add the garlic and cook a further 2 minutes.

Add the buckwheat and cook, stirring for 2 minutes. Add the wine and cook 2 minutes or until most of the wine is absorbed. Add half the stock and the zest, cook stirring until most of the stock is absorbed then add the remainder and cook again until there’s about half a cup of stock remaining in the buckwheat.

Add the peas, zucchini and broccolini and cook a further 4-5 minutes until just cooked through. Stir through the parmesan and top with buffalo mozzarella, pesto, lemon oil and basil leaves.

Pistachio pesto: Put all the ingredients in a small food processor and whizz to combine. Store in a covered container in the fridge for up to 2 days.