Fodmap Buckwheat Risotto With Macadamia Cream Recipe

Ingredients For Fodmap Buckwheat Risotto With Macadamia Cream Recipe

• For the risotto
• 1 Large aubergine, chopped into small chunks
• 2 tablespoon Garlic infused oil
• 255 gram Buckwheat groats
• 80 milliliter Dry white wine
• 470 milliliter Vegetable stock or hot water
• 150 gram Spring greens
• 1 Juice And Zest Lemon
• 0.5 bunch Small fresh parsley, finely chopped
• Grated parmesan, to serve
• For the macadamia cream
• 40 gram Macadamia nuts, soaked for 5 hours or overnight
• 35 gram Sunflower Seeds
• 160 milliliter Water
• 0.5 teaspoon Sea salt