Buckwheat And Chickpea Risotto

• 2 None onions, cut into wedges
• 1 None yellow pepper, seeded and chopped
• 1 None green pepper, seeded and chopped
• 2 None zucchini, sliced
• 12 oz butternut squash, cut into chunks
• 5 tbsp olive oil
• 1 x 14 oz can tomatoes
• 3 tbsp tomato puree
• 1 x 14 oz can chickpeas, drained
• 12 oz buckwheat grains
• 2 1/2 cups vegetable stock
• 2/3 cup dry white wine
• 1 tbsp parsley, chopped
• 2.75 oz Parmesan, grated

1. Preheat oven to 400u0b0F. Toss onions, peppers, zucchini and squash with 2 tbsp oil and roast for 25 minutes.
2. Simmer tomatoes and tomato puree in a pan for 10 minutes until reduced by half; season to taste.
3. Heat remaining oil in a large pan and cook chickpeas and buckwheat for 5 minutes. Add stock, bring to a boil, cover and simmer for 5 minutes. Add wine and cook, uncovered, for 3 minutes until buckwheat is tender. Season and stir in parsley and half the Parmesan cheese.
4. Mix together vegetables and tomato sauce and serve with the risotto and remaining cheese.

onions, yellow pepper, green pepper, zucchini, butternut squash, olive oil, tomatoes, tomato, chickpeas, grains, vegetable stock, white wine, parsley, parmesan

Taken from recipes-plus.com/api/v2.0/recipes/26650 (may not work)