Buckwheat And Chickpea Risotto

• 2 onions cut into wedges
• 1 yellow pepper seeded and chopped
• 1 green pepper seeded and chopped
• 2 zucchini sliced
• 12 ounces butternut squash cut into chunks
• 5 tablespoons olive oil
• 14 ounces tomatoes
• 3 tablespoons tomato puree
• 14 ounces chickpeas drained
• 12 ounces buckwheat grains
• 2 1/2 cups vegetable stock
• 2/3 cup dry white wine
• 1 tablespoon parsley chopped
• 2 3/4 ounces 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, olive oil, tomatoes, tomato puruee, chickpeas, grains, vegetable stock, white wine, parsley, parmesan grated

Taken from www.yummly.com/recipe/Buckwheat-and-Chickpea-Risotto-1403126 (may not work)