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Creamy Buckwheat Risotto with Mushrooms

One of my favourite go-to meals, especially in the colder months, is this wholesome and comforting Buckwheat Risotto with Mushrooms!

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Ingredients

number of servings
4
  • 1 Cup buckwheat Added to
  • 3 cups vegetable broth Added to
  • 1 Cup finely chopped onions Added to
  • 1 tablespoon minced garlic Added to
  • 2 cups sliced mushrooms (Cremini or white button would be perfect) Added to
  • 2 tablespoon olive oil Added to
  • 12 Cup white wine Added to
  • 12 Cup parmesan Added to
  • 1 teaspoon freshly ground black pepper Added to
  • salt to taste Added to
  • Fresh parsley for garnish Added to
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Directions

40 min.
1. Step

Start by rinsing the buckwheat under cold water. This step is critical as it helps remove any dust or residues and brings out the true flavour of the grain. Draining it well is important as too much water may make the grains sticky.

2. Step

In a large pan, heat the olive oil over medium heat. Addition of olive oil not only adds to the flavour but also prevents the ingredients from sticking to the bottom of the pan.

3. Step

Sauté the onions and garlic until golden brown. This step is when the primary flavours are developed so make sure you take your time and allow the onions and garlic to really caramelise.

4. Step

Add the sliced mushrooms and sauté until they release their juices and are golden brown. Mushrooms tend to hold a lot of water, so give them sufficient time for it to evaporate.

5. Step

Add the rinsed buckwheat to the pan and stir, making sure every grain gets coated with that wonderful mushroom, onion, and garlic mixture.

6. Step

Pour in the white wine and continue to stir. The trick here is that constant stirring helps release the starch from the buckwheat, contributing towards a creamy texture.

7. Step

Gradually add the vegetable broth, stirring continuously. This constant addition and stirring allows the grains to slowly absorb the liquid and become tender, the key to a perfect risotto.

8. Step

Continue cooking until the buckwheat is tender, but still has a slight bite to it, usually around 15-20 minutes. Once done, stir in the Parmesan, black pepper, and salt.

9. Step

Finally garnish with fresh parsley and serve immediately.

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