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Mushroom buckwheat risotto

Mushroom buckwheat risotto

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

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

  • Gluten-free
  • Vegetarian
Nutrition: per serving
NutrientUnit
kcal557
fat21g
saturates13g
carbs72g
sugars8g
fibre5g
protein11g
salt0.5g
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Ingredients

  • 45g butter
  • 1 banana shallot , finely chopped
  • 2 big garlic cloves , finely chopped
  • 1 bay leaf
  • 300g buckwheat
  • 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
  • 100ml crème fraîche
  • 1 tbsp creamed horseradish
  • ½ small pack dill , leaves chopped, plus some fronds to serve
  • juice ½ lemon

Method

  • STEP 1

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

  • STEP 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.

  • STEP 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.

  • STEP 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.

  • STEP 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.

Recipe from Good Food magazine, September 2016

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A star rating of 3.5 out of 5.7 ratings
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