Serves: 2 | Cook Time: 25 mins | Calories: 494 | Type: Gluten-Free


  • 80g buckwheat
  • 2 garlic cloves
  • 210g edamame beans (drained) (soya)
  • 80g sugar snap peas
  • 140g asparagus
  • 1/2 vegetable stock cube (celery)
  • 1 leek
  • 1/2 lemon
  • 30g flaked almonds (nuts)
  • Handful of mint

Already in your kitchen

  • Sea salt & black pepper
  • Coconut oil / olive oil

At Mindful Chef we source, pre-portion, and then deliver all these good-for-you ingredients together with a recipe card to save yourself time shopping. You'll also receive fresh organic produce to lots of other healthy dinners.


  1. Boil a kettle. Dissolve the vegetable stock cube in 300ml boiling water.
  2. Finely slice the leek and finely chop the garlic. Trim the sugar snap peas and slice the asparagus into 1 inch pieces.
  3. In a medium-sized pan, heat 1 tbsp oil and fry the garlic and leek for 5 mins.
  4. Rinse the buckwheat and add to the leek pan for 1 min, then add the vegetable stock and simmer for 15 mins. Season with black pepper.
  5. Drain the edamame beans and add to the buckwheat with the asparagus and sugar snap peas and cook for a further 5 mins. Add more boiling water if needed.
  6. Finely slice the mint leaves. Add the mint and juice from the lemon to the buckwheat risotto and stir well.
  7. Serve the spring vegetable buckwheat risotto in a warm bowl and scatter over the flaked almonds.