Buckwheat Risotto Recipe

In a large pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic and cook until the onion is soft and translucent.

Add the buckwheat groats and stir to coat them with the onion and garlic mixture.

Add the white wine and stir until most of the liquid has been absorbed.

Begin adding the vegetable broth, one cup at a time, stirring constantly.

Continue adding the broth and stirring until the buckwheat is cooked through and tender, about 30-40 minutes.

Once the buckwheat is cooked, stir in the parmesan cheese, chopped parsley, and salt and pepper to taste.

Serve hot and enjoy!