Colorful Buckwheat Risotto

Shorten the green end of the leek so that only a small amount remains. Halve the leek and cut into thin slices. Clean the chanterelles. Divide the cauliflower into tiny roses.

Heat the fat and fry the onion and garlic cubes until translucent. Add the leek, mushrooms and cauliflower and stir fry.

Sprinkle the buckwheat grains and peas on top, season with the crumbled saffron, salt, pepper and pepper and pour in the clear soup. Bring to a boil once and then swell with the lid closed at a low temperature for about 15 minutes. Finally stir in kitchen herbs and cheese.

Our tip: As an alternative to fresh herbs, you can also use frozen ones – these are also characterized by a fresh taste!

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