Mushroom buckwheat risotto

Mushroom buckwheat risotto

  • 1
  • 2
  • 3
  • 4
  • 5
(0 ratings)

Prep: 15 mins Cook: 30 mins

Easy

Serves 4

A filling veggie risotto using buckwheat and porcini mushrooms for a rich, earthy flavour

Nutrition and extra info

  • Gluten-free
  • Vegetarian

Nutrition: per serving

  • kcal557
  • fat21g
  • saturates13g
  • carbs72g
  • sugars8g
  • fibre5g
  • protein11g
  • salt0.5g
Save to My Good Food
Please sign in or register to save recipes.

Ingredients

  • 45g butter
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 1 banana shallot, finely chopped
  • 2 big garlic cloves, finely chopped
  • 1 bay leaf
  • 300g buckwheat
    Buckwheat

    Buckwheat

    buhk-weet

    Buckwheat actually comes from the seeds of a plant distantly related to rhubarb …

  • 150ml white wine
  • 15g dried porcini mushrooms soaked in 800ml water, drained, liquid reserved and mushrooms chopped
  • 200g Portobello mushrooms, sliced
  • 250g chestnut mushrooms, sliced

For the buraczki

  • 200g cooked beetroot, grated
    Beetroot

    Beetroot

    beat-root

    A favourite in 1970's British salads (served cooked and pickled in vinegar), beetroot is a…

  • 100ml crème fraîche
  • 1 tbsp creamed horseradish
  • ½ small pack dill, leaves chopped, plus some fronds to serve
  • juice ½ lemon
    Lemon

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

Method

  1. Mix all the ingredients for the buraczki together in a bowl with some seasoning, then set aside.

  2. Melt 15g of the butter in a sauté pan over a medium heat. Add the shallot and a pinch of salt and cook for 8 mins until softened but not coloured, stirring occasionally. Stir in the garlic and bay leaf, cook for 1 min more, then tip in the buckwheat. Toast the grain for 1 min then pour in the wine. Once the wine has nearly reduced, add some of the mushroom liquor and stir until absorbed.

  3. Continue to gradually add the liquor and stir occasionally until all the liquor has been used and the buckwheat is tender but with a slight bite. This will take 20 mins.

  4. Meanwhile, heat the remaining butter in a frying pan over a high heat. Add the mushrooms and fry for 5 mins until all the liquid has evaporated and they are golden. Don’t worry if the butter goes brown – this adds a welcome nutty taste.

  5. Add the mushrooms to the risotto, give it a good stir and season to taste. Serve in bowls topped with the buraczki and some dill fronds.

You may also like

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
Chris9
25th Oct, 2016
Delicious. I used roasted buckwheat which has a stronger flavour, and made extra burazcki to balance it out.
Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.