Mushroom buckwheat risotto

Mushroom buckwheat risotto

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(4 ratings)

Prep: 15 mins Cook: 30 mins


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


  • 45g butter



    Butter is a dairy product made from separating whole milk or cream into fat and…

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



    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



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

  • 100ml crème fraîche
  • 1 tbsp creamed horseradish
    Horseradish root on a wooden chopping board


    hors rad-ish

    Horseradish root is larger than an ordinary radish, and has a hot, peppery flavour.


  • ½ small pack dill, leaves chopped, plus some fronds to serve
  • juice ½ lemon



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


  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.

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Comments, questions and tips

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1st Jul, 2020
When I read Konstantin Veselinov's comment I thought he had to be being too harsh. Having made the dish, I think he was far too gentle. Beside her prep time being way off, Giedroyc clearly hasn't got the vaguest clue of what it would take to give her amount of buckwheat flavour. Having over the years done countless dishes from all over the world much appreciated by family and friends, I can't recall having ever before ended up with something so devoid of taste. The buraczki helps, but what's the point of wasting all the ingredients and time on something that depends on its topping to make it edible?
Константин Веселинов
16th Mar, 2019
Something is missing - you can try to add stock cube to the buckwheat. Too much preparation, the taste is poor.
25th Oct, 2016
Delicious. I used roasted buckwheat which has a stronger flavour, and made extra burazcki to balance it out.
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