Buckwheat Mushroom and Ham Risotto
Ingredients
- 2 tbsp. olive oil
- 400 g (14oz) mixed mushrooms (we used chestnut, oyster and shiitake)
- 1 onion, finely chopped
- 2 garlic cloves, crushed
- 250 g (9oz) buckwheat, washed
- 600 mL chicken stock
- 90 g pack ham hock
- 75 g (3oz) light cream cheese
- 50 g (2oz) baby spinach, rocket or watercress
- large handful fresh parsley, roughly chopped
- 75 g (3oz) Parmesan, grated
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