Pea & Basil Buckwheat Risotto - Risotto de trigo saraceno, alverja y albahaca

1.In a pot, combine the buckwheat groats with 2/3 of the vegetable broth. Bring to a simmer and cover with a lid until soft, about 18 to 20 minutes.

2.Meanwhile, combine the remaining broth, half the peas, basil leaves, nutritional yeast and sea salt in a high-speed blender. Blend until smooth, scraping down the sides as needed.

3.When the buckwheat is cooked, stir in the remaining peas and blender mixture.

4.Divide into bowls or containers. Enjoy!