Buckwheat, leek and tarragon risotto

Ingredients

• 300 g buckwheat
• 1 liter of water
• 2 cubes of defatted vegetable stock
• 3 shallots
• 4 cloves of garlic
• 3 small leek whites
• 20 cl of white wine
• 1 tablespoon(s) white miso
• 1 tablespoon(s) chopped fresh tarragon
• 2 tablespoons malted yeast
• 1 tablespoon(s) of almond puree

• freshly ground black pepper

Preparation

1. Rinse the buckwheat with cold water in a colander and drain it.

2. Dilute the stock cubes in water.

3. Slice the shallots and garlic. Wash the leeks and cut them into half rings.

4. Brown the shallots and garlic in 2 tbsp. tablespoon of water. Add the leeks, buckwheat and white wine, mix.

5. Pour the broth into the frying pan, ladle by ladle, stirring and waiting for it to be absorbed before adding more. Once all the broth has been incorporated (about 15 minutes), add the miso, tarragon, malted yeast, almond puree and pepper.

6. Cook for a few more minutes, stirring, then remove from the heat.

7. Season if necessary and serve immediately.