Buckwheat Risotto - 1 For Me & 1 For Work


How about the quickest meal to prepare, that also gives you a spare for lunch the next day, or the day after? I make this when the family are catered for elsewhere and my micro-organisation requires a fab mobile meal for another day.

I hanker for a bit of comfort and anything that gives me a real cuddle from a plate or bowl, is always going to interest me. Full of protein and only 266 calories per serving, this ticks many of my boxes to eat well on the run.

Recipe & Instructions

Buckwheat, Cauliflower and Kale Risotto


  • 100g Uncooked Bulgar Wheat
  • 2 tsp Vegetable Bouillon Powder
  • 1/2 tsp sea salt
  • 1 tsp pine nuts
  • 250g Cauliflower, sliced thinly
  • 50g kale tough stalks removed.
  • 1 tbsp Ricotta

Whilst you're busy doing something else, put bulgar wheat in to medium lidded saucepan. Tip in enough water to double the level of grain in the pan. Stir in the bouillon and salt and bring to the boil. When simmering nicely, add the cauliflower and kale, put the lid on and simmer for 10 minutes.

When the buckwheat has softened but still has "bite", stir through the ricotta. Serve half immediately with half the pine nuts sprinkled over and put the other half in a container to put in the fridge for another time. Eat within 2 days, cold, or heated up until piping hot. Stir through some rocket leaves before serving if you have any.

Filling and comforting.

Nutritional Value

Calories Per Serving 266
Fat 4.8g
Carbs 42.3g
Protein 13.1g