How To Make Mushroom Buckwheat Risotto
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Serves:
Ingredients
- 1 cup buckwheat groats
- 2 cups mushroom broth
- 1 tbsp olive oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 8 oz mushrooms, sliced
- 1/2 cup white wine
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
- Fresh parsley, chopped for garnish
Instructions
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In a medium saucepan, bring the mushroom broth to a simmer.
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In a separate large saucepan, heat the olive oil over medium heat. Add the onion and garlic, and sauté until softened.
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Add the mushrooms to the pan and cook until they begin to brown.
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Stir in the buckwheat groats and cook for 2 minutes, coating them with the oil and mushroom mixture.
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Pour in the white wine and cook until the liquid has been absorbed.
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Ladle in the hot mushroom broth, 1/2 cup at a time, stirring continuously until the liquid has been absorbed before adding more broth.
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Continue this process until the buckwheat is cooked and tender, about 20-25 minutes.
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Stir in the Parmesan cheese and season with salt and pepper to taste.
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Remove from heat and let the risotto sit for a few minutes.
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Serve the mushroom buckwheat risotto hot, garnished with fresh chopped parsley.
Nutrition
- Calories : 280kcal
- Total Fat : 8g
- Saturated Fat : 3g
- Cholesterol : 10mg
- Sodium : 450mg
- Total Carbohydrates : 42g
- Dietary Fiber : 7g
- Sugar : 3g
- Protein : 11g
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