Mushroom buckwheat risotto
By Mel Giedroyc
A filling veggie risotto using buckwheat and porcini mushrooms for a rich, earthy flavour
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Prep:15 mins
Cook:30 mins
- Serves 4
- Easy
Nutrition per serving
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kcal 557
-
fat 21g
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saturates 13g
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carbs 72g
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sugars 8g
-
fibre 5g
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protein 11g
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salt 0.5g
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
- 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
Mix all the ingredients for the buraczki together in a bowl with some seasoning, then set aside.
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.
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.
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.
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.
