Peel the onion and dice. Reserve.

Dice the capsicum into small cubes. Reserve.

Slice the leek and reserve.

Use a heavy-bottomed saucepan to make the risotto. Add olive oil to the pan and bring to medium heat. Meanwhile heat 5 cups of stock in a separate pan or boil the water in the kettle.

Peel garlic cloves and mince or slice them as desired.

Add to the sauce pan with olive oil. Stir fry the garlic for a few seconds, then add diced onion, capsicum and sliced leek.

Cook stirring for a minute or until onion is translucent and cooked.

Add cumin, pinch of black pepper and sea salt, buckwheat and Arborio rice. Stir for a few seconds.

Add 4 cups of hot stock or water and saffron threads, stir and let the risotto simmer for 20-25 minutes.

Stir gently occasionally just as required.

Meanwhile, slice the zucchini in three slices lengthways. Then cut the slices into four strips and then in cubes. Add zucchini and pine nuts. Let simmer for an extra 5 minutes or until cooked and tender to your taste.

Add extra cup of stock or water as required.

Once risotto is cooked add chopped parsley and serve.