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

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

Buckwheat’s earthy, nutty flavour responds well to the brightness of spring greens, a hit of lemon and the minty pistachio pesto.

Serves 6–8

Photography by Sarah Tuck
From issue #80