- 25g Chorizo
- ½ Red Onion
- 1 Garlic Clove
- 50g Buckwheat (1/3 cup)
- ½ Vegetable Stock Cube (with 300ml hot water)
- 30g Goats Cheese
- 1 Fig
- Put a sauce pan on a medium heat with NO oil.
- Dice the chorizo and add to the pan. Cook until crunchy, then remove from the pan and set to one side. Leave all the oil that has cooked out of the chorizo in the pan.
- Dice the red onion and add it to the chorizo oil pan. Stir regularly and cook until it starts to caramelise.
- Crush the garlic and add buckwheat into the pan, cook for 3-4mins to ‘toast’ the buckwheat. Make sure you do not burn it!
- Boil the kettle and mix 300ml with half a stock cube, and then add to the saucepan.
- Stir the mix occasionally until it reduces to a risotto like consistency and the buckwheat is cooked.
- Meanwhile dice the goats cheese. Slice the fig, put the two middle slices to one side and then dice the remaining fig.
- When the risotto has 5mins left stir in all of the diced fig and half the cheese.
- Spoon the risotto on to a plate, scatter over the remaining cheese and all the crunchy chorizo. Take the two middle slices of fig and cut them in half and arrange around the plate. Enjoy!