Creamy Mushroom Buckwheat Risotto

30 mins

Serves 2

Ingredients

  • 3/4 cup buckwheat groats, rinsed
  • 1 tbsp olive oil
  • 1 garlic clove, minced
  • 1/2 onion, diced
  • 1 cup mushrooms, sliced
  • 2 cups vegetable stock
  • 2 handfuls spinach
  • 2 tbsp nutritional yeast (or Parmesan if not dairy-free)
  • Salt & pepper

Method

  1. Sauté garlic, onion, and mushrooms in olive oil for 5 mins.
  2. Add buckwheat and stir for 1 min.
  3. Add 1/2 stock, stir, and simmer. Gradually add remaining stock over 15–20 mins.
  4. Stir in spinach and nutritional yeast until creamy. Season and serve.

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