Buckwheat bone broth risotto with leek kefir pesto

Middle Eastern 15 Mins Prep · 45 Mins Cook

1. Rinse 2 leeks to remove any dirt, then finely slice. Mince 2 garlic cloves.
2. Heat 2 tbsp olive oil in a deep pan over a medium heat. Add the sliced leek and garlic and cook gently for 5–6 minutes until softened and fragrant.
3. Rinse the buckwheat and add it to the pan, toasting for 1–2 minutes until lightly golden and coated in the aromatics. In a separate pot, bring the bone broth and stock to a gentle simmer, then remove from the heat. Gradually add a ladleful of the warm stock to the buckwheat at a time, stirring frequently and allowing each addition to be absorbed before adding the next, similar to making a traditional risotto. Continue until the buckwheat is tender but still has a pleasant bite, approx. 25–30 minutes.
4. Meanwhile, rinse the other leeks well then chop in half lengthways and then into large pieces.
5. Heat 2 tablespoons of the 80ml of oil in a griddle pan over a medium-high heat. Fry a few basil leaves in the hot oil until transparent, then set aside for later. Place the leeks, flat side down, into the same pan to get a bit of a char. After 5–6 minutes, add the sunflower seeds to the pan to toast before removing and allowing them to cool.
6. Place the leeks, seeds, basil, dill and a garlic clove into a food processor. Pulse until it has reached your desired texture before adding the remaining oil and salt. Pour the pesto into a bowl. Zest and juice the lemon and add the zest and juice to the pesto. Lastly, stir through the kefir to keep its probiotic properties intact. Set aside in the fridge until serving.
7. Once the buckwheat is cooked, stir in the butter, Parmigiano Reggiano and black pepper.
8. Spoon the risotto into warm bowls and swirl through generous dollops of the leek kefir pesto. Finish with a drizzle of olive oil, fresh basil and the crispy basil leaves.

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