Buckwheat Mushroom Risotto
I love risotto, but what I love more is risotto that is packed with nutrition, and so easy to make!
Ingredients:
1 tbsp extra virgin coconut oil
1½ cups Organic Buckwheat Groats, roasted
½ onion
6 cups mushrooms
2 garlic cloves
5 cups vegetable broth
1 tbsp lime or lemon juice, fresh
¼ tsp salt (or to taste)
1 tbsp nutritional yeast
2 sprigs thyme or rosemary
lime zest, parsley, green onion (optional garnish)
Instructions:
Dice the onions, mushrooms, and garlic. Sauté over medium-low heat with 1 tbsp coconut oil.
When the onions become translucent and most of the water released from the mushrooms has been evaporated, add the buckwheat groats and toast until a fragrant, nutty aroma is released.
Add 1 cup broth, 1 tbsp of lime juice, salt, and thyme or rosemary and simmer on low heat, stirring constantly, until most of the liquid has been absorbed. Add another cup of broth, stirring constantly, and wait for the liquid to be absorbed before adding another cup of broth until all 5 cups of broth have been absorbed into the risotto.
Remove from heat and stir in the nutritional yeast and lime zest.
Garnish the buckwheat risotto with more lime zest, parsley and diced green onion. Drizzle with leftover lime juice for an added flavour boost.
Serves: 4
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