Buckwheat and Mushroom Risotto Recipe

Learn how to make creamy buckwheat and mushroom risotto that’s rich, hearty, and packed with earthy goodness for a comforting meal.

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Buckwheat is a delicious, fragrant alternative to rice. Paired with two kinds of mushrooms, chicken broth, and Parmesan cheese, it is destined to impress. Try this Buckwheat and Mushroom Risotto Recipe today.

Buckwheat and Mushroom Risotto Recipe

nourishyourglow

Cook Time: 45 mins
Total Time: 45 mins
Course: Side Dish
Cuisine: Italian
Servings: 6 servings

Ingredients

• 0.5 oz shiitake mushrooms dried
• 1 pound fresh mushrooms
• 2 tablespoons olive oil
• 1 onion small
• 2 – 3 cloves garlic, minced
• 1 cup buckwheat
• 3 cups chicken broth
• 1 tablespoon yogurt
• Italian parsley fresh
• parmesan cheese
• to taste salt and pepper

Instructions

1. Soak dried mushrooms in 2 cups of warm water for at least 20 minutes.
2. Cube the fresh mushrooms and finely chop the onion.
3. Remove the shiitake from the water (reserving the liquid) and chop into small pieces.
4. Over medium-high heat, saute the fresh mushrooms in olive oil with a pinch of salt until browned.
5. Add shiitake and saute another 2 minutes.
6. Add the chopped onion and saute for about 5 minutes until golden and slightly translucent.
7. Saute minced garlic for 1 minute.
8. Add buckwheat and stir to coat.
9. Pour in 1 cup chicken broth (or reserved mushroom broth).
10. Stir and increase the temperature to high to bring to a simmer.
11. Reduce heat to low and cook (covered) until most of the broth has been absorbed.
12. Add two more cups of chicken broth, bring to a simmer, and reduce heat to low.
13. Cover and continue cooking until most of the liquid has been absorbed, roughly 15 minutes.
14. Remove the lid and stir.
15. Reduce heat to low and check for seasoning. Add salt and pepper to taste.
16. Stir in yogurt, chopped parsley, and Parmesan cheese.