Vegan and F45-approved spring pea and broccoli buckwheat risotto

F45 sports nutritionist, Kim Bowman shares her nutritious ~and~ delicious vegan recipe for spring pea and broccoli buckwheat risotto. Perfect for your meat-free Monday dins!

This nutritious recipe for spring pea and broccoli buckwheat risotto from F45’s Kim Bowman is downright delicious, and is sure to supercharge your day.

With mineral and vitamin-rich greens, protein-packed buckwheat and delicious coconut cream, this creamy vegan risotto might just become your next Meat-free Monday go-to!

Like what you see? Sign up to our bodyandsoul.com.au newsletter for more stories like this.

Spring pea and broccoli buckwheat risotto

Serves: 1

Calories : 353 per serve

Ingredients

1 tsp olive oil

half of medium brown onion, finely diced

1 garlic clove, minced

1 tsp pine nuts

half bunch of flat-leaf parsley, finely chopped

¼ cup broccoli, cut into small florets

1⁄8 cup uncooked buckwheat groats, rinsed

½ cup liquid vegetable stock

1½ cups filtered water

¼ cup canned coconut cream

2 tsp nutritional yeast flakes

¼ frozen green peas

1⁄8 cup baby spinach leaves

pinch Himalayan salt and pepper

Method

1. Heat olive oil in a medium skillet pan over a medium heat. Add in onion, garlic and pine nuts and sauté for two minutes.

2. Add in parsley, broccoli, buckwheat, stock and filtered water. Bring to the boil, then reduce to a simmer for 10 minutes, stirring occasionally.

3. Add in coconut cream and nutritional yeast flakes and cook, stirring, for another three minutes, or until mixture has thickened. Add green peas and cook for a further two minutes.

4. Stir through spinach leaves and remove from the heat.

Kim Bowman (MS, CNP) is a qualified F45 Sport Nutritionist.