Buckwheat & Mushroom Risotto
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Buckwheat makes a wonderful, nuttier alternative to the usual risotto rice, and it happens to be naturally gluten-free. Cooked slowly with mushrooms and a savoury lift of nutritional yeast, it turns creamy and comforting without a scrap of dairy. This is a quietly impressive supper for a cold evening.
Ingredients
Tick the store-cupboard items you would like, then add them to your basket in one tap.
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Choose a product for buckwheat - we add the cheapest by default.
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Choose a product for pine nuts, toasted - we add the cheapest by default.
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Local shop400g mushrooms, sliced
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Local shop1 onion, finely chopped
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Local shop3 cloves garlic
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Local shop1 litre hot vegetable stock
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Local shop1 small bunch fresh parsley, chopped
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Local shopto taste salt and black pepper
Ticked items go to your Lean & Healthy basket. Fresh items like onions and herbs are best picked up from your local shop.
Method
Serves 4 · about 50 minutes from start to finish.
Heat half the olive oil in a wide pan and fry the mushrooms in batches over a high heat until deeply golden. Set aside.
Add the rest of the oil and cook the onion gently for 6 minutes, then add the garlic.
Rinse the buckwheat and stir it into the pan to coat.
Add the hot stock a ladleful at a time, stirring often and letting each addition absorb before adding the next, for about 20-25 minutes until tender and creamy.
Stir the mushrooms back in with the nutritional yeast and season well.
Serve topped with toasted pine nuts and chopped parsley.
Nutrition
Estimated per serving
Cook's tip
Buckwheat cooks faster than risotto rice, so taste as you go from the 18-minute mark - you want it tender with a little bite, not soft.
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Nutrition figures are estimates per serving and will vary with brands and portion sizes. Ingredient prices and availability are indicative and confirmed at the secure Shopify checkout.