Buckwheat risotto with pumpkin and apple

Ingredients for 4 servings:

• 200 ml water
• ½ tsp vegetable stock powder
• 100 g buckwheat
• some olive oil
• 1 onion(s)
• ½ pumpkin(s) (butternut or Hokkaido)
• ½ tsp vegetable stock powder
• 100 ml water
• 1 apple
• some goat’s cheese
• e.g. salt and pepper

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour

Cook the buckwheat in the water according to the package instructions, adding a little vegetable stock powder, for about 20-25 minutes. In the meantime, dice an onion and sauté it in a little olive oil until translucent. Peel the pumpkin (not necessary for Hokkaido pumpkin), remove the seeds, and cut into bite-sized pieces. Add these to the onions, pour in about 50-100 ml of water, and add the vegetable stock powder. The pumpkin will be cooked after about 15-20 minutes (it might take a little longer; just check with a fork). Cut the apple into small pieces and add it to the cooked buckwheat along with the pumpkin. Mix gently and season with salt and pepper to taste. Finally, scatter the goat cheese (if desired) in small flakes over the risotto. The risotto can be served on its own or as a side dish, e.g., with red meat.