Buckwheat and Mushroom Risotto
This creamy risotto recipe combines slightly expired buckwheat with earthy mushrooms, resulting in a comforting and flavorful dish while reducing food waste.
Ingredients
- 1 cup slightly expired buckwheat
- 2 cups vegetable broth
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 8 ounces mushrooms, sliced
- 1/4 cup white wine
- 1/4 cup grated Parmesan cheese
- 2 tablespoons chopped fresh parsley
- Salt and pepper to taste
Instructions
In a medium saucepan, bring the vegetable broth to a simmer.
In a separate large saucepan, heat the olive oil over medium heat. Add the diced onion and minced garlic, and sauté until they become translucent.
Add the sliced mushrooms to the saucepan and cook until they release their moisture and start to brown.
Add the slightly expired buckwheat to the saucepan and stir to coat it with the oil and mushrooms.
Pour in the white wine and cook until it is mostly absorbed by the buckwheat.
Begin adding the simmering vegetable broth to the saucepan, one ladleful at a time, stirring continuously until the liquid is absorbed before adding more. Continue this process until the buckwheat is cooked and creamy, about 25-30 minutes.
Stir in the grated Parmesan cheese and chopped fresh parsley. Season with salt and pepper to taste.
Serve the buckwheat and mushroom risotto hot, garnished with additional Parmesan cheese and parsley if desired.