Creamy buckwheat risotto with glazed carrots – Orange Chutney

• 500 g Carrots
• 100 g Spring onion
• 100 g Celery
• 200 g Buckwheat
• 30 g Butter
• 1 tbsp Mamellada Orange Chutney
• 500 g Vegetable stock
• Salt
• Pepper

English

In a non-stick pan on medium to low heat we add the butter until it’s frothy and then we add the carrots and let them cook for 10 minutes until they are nicely caramelized on the outside. We add a tablespoon of Mamellada Orange Chutney , 200ml of our vegetable stock and let them cook until soft but not mushy. We reserve on the side.

In the same pan we add the chopped spring onion and the celery and let it cook until softened. We add the buckwheat and the remaining stock and let it cook until the buckwheat is cooked. We return the carrots, we add salt and pepper to taste, let it cook for 2-3 minutes more and we remove it from the heat. We finish by drizzling some extra virgin olive oil on top before serving.