Healthy Buckwheat Risotto with Pumpkin and Feta

Ingredients

• 200 g buckwheat
• 1 medium pumpkin
• 200 g feta
• 1 onion
• 2 cloves of garlic
• 1 l vegetable broth
• 2 tbsp olive oil
•  handful of fresh parsley
•  salt and pepper to taste

Instructions

1. 1 Preheat the oven to 180 degrees and cut the pumpkin into cubes.
2. 2 Place the pumpkin on a baking sheet, drizzle with olive oil, salt, and pepper, and roast in the oven until soft (about 30 minutes).
3. 3 Meanwhile, finely chop the onion and garlic and sauté them in a large pan with the remaining olive oil.
4. 4 Add the buckwheat to the pan and sauté for a few minutes.
5. 5 Add the vegetable broth. Let it simmer for 15-20 minutes, or until the buckwheat is cooked.
6. 6 Add the roasted pumpkin and crumbled feta to the pan. Stir well and let simmer for a few more minutes.
7. 7 Garnish with fresh parsley and serve immediately. Enjoy!