Buckweat Chicken Risotto with Sundried Tomato Pesto

Steps

1. Pat chicken dry and add to a pot with water and soy sauce. Cover with lid and bring to a gentle boil on medium heat. As soon as it boils, turn off heat and leave, still covered, for 15 minutes. The residual heat will cook chicken through. Reserve 2 cups poaching liquid. Set chicken aside to cool slightly.
2. Melt butter and a drizzle of oil in a large, heavy-based pot (with a lid) on medium-high heat. Cook leek, salt, celery and garlic for about 4 minutes, stirring occasionally, until leek is soft. Add buckwheat, stir and continue cooking for a further 1 minute.
3. Add stock, reduce heat to low-medium, cover and cook for about 15 minutes, stirring often, until buckwheat is tender. Using 2 forks, shred cooled chicken and add to buckwheat, along with 1½ cups reserved poaching liquid and continue to cook, until liquid has almost evaporated.
4. While risotto cooks, cut cucumber in half lengthways, thinly slice and toss in a medium bowl with baby spinach leaves. Just before serving, add a drizzle of olive oil and balsamic vinegar (if using) to salad and toss to coat. Season to taste with salt and pepper.
5. When buckwheat has finished cooking, fold through first measure Parmesan cheese and sour cream until risotto resembles porridge consistency. Add a little more reserved poaching liquid to thin out consistency if necessary and season to taste with salt and pepper.
6. spoon buckwheat chicken risotto onto plates and top with a drizzle of sundried tomato pesto, a little extra Parmesan cheese and a few spinach leaves from the salad. Serve remaining salad on the side, with a lemon wedge to squeeze over risotto.