Buckwheat And Chickpea Risotto - cooking recipe

Ingredients

2 None onions, cut into wedges
1 None yellow pepper, seeded and chopped
1 None green pepper, seeded and chopped
2 None zucchini, sliced
12 oz butternut squash, cut into chunks
5 tbsp olive oil
1 x 14 oz can tomatoes
3 tbsp tomato puree
1 x 14 oz can chickpeas, drained
12 oz buckwheat grains
2 1/2 cups vegetable stock
2/3 cup dry white wine
1 tbsp parsley, chopped
2.75 oz Parmesan, grated

Preparation

Preheat oven to 400\u00b0F. Toss onions, peppers, zucchini and squash with 2 tbsp oil and roast for 25 minutes.
Simmer tomatoes and tomato puree in a pan for 10 minutes until reduced by half; season to taste.
Heat remaining oil in a large pan and cook chickpeas and buckwheat for 5 minutes. Add stock, bring to a boil, cover and simmer for 5 minutes. Add wine and cook, uncovered, for 3 minutes until buckwheat is tender. Season and stir in parsley and half the Parmesan cheese.
Mix together vegetables and tomato sauce and serve with the risotto and remaining cheese.