Miso Mushroom Buckwheat Risotto
Buckwheat is a whole grain that tastes delicious, has a lower glycemic index, is fibre- and magnesium-loaded, protein-rich, and naturally gluten-free. We're all about keeping your menu fun by adding new ingredients, so buckwheat or buckwheat flour is the way to mix up your kitchen game while bringing a firm nutrition profile.
YIELDS
4
Ingredients
Sautéed mushrooms
- 1 tablespoon olive oil
- 1 cup mushrooms, sliced
- 1/2 tablespoon soy sauce
- 1/8 teaspoon ground black pepper
Risotto
- 2 tablespoons olive oil
- 2 shallots, minced
- 2 cloves of garlic, minced
- 2 cups mushrooms, sliced (any type works, a variety is fun too!)
- 1 cup buckwheat groats
- 1/2 cup white wine (or 1/2 cup broth with a splash of vinegar or lemon juice)
- 2 1/2 cups broth
- 1 tablespoon butter
- 1/4 cup nutritional yeast or parmesan cheese, grated
- 1/2 teaspoon ground black pepper
- 1 to 2 tablespoons miso paste
- Parsley or cilantro, finely chopped, freshly grated parmesan cheese, for garnish
Directions
Sautéed mushrooms
- While the risotto is cooking, heat a tablespoon of oil in another non-stick skillet over medium heat. Add the sliced mushrooms and cook for 3-5 minutes or until mushrooms are cooked (crispy edges are essential)—Deglaze with the soy sauce and season with ground black pepper. Cook for one more minute and set aside.
Risotto
- Heat the oil/butter in a deep, non-stick skillet over medium heat. Once hot, add the minced shallot and garlic and sauté for 2-3 minutes.
- Add the sliced mushrooms and cook for three more minutes until the mushrooms are cooked. Next, add the buckwheat groats and cook for another 2 minutes.
- Deglaze the skillet with the white wine and let simmer for 2-3 minutes to allow the alcohol to evaporate.
- Pour in the vegetable broth and simmer over low-medium heat, uncovered for about 35 minutes, or until the buckwheat groats are tender. Keep an eye on it and stir regularly. Add more water if needed; you want the buckwheat groats to have a creamy consistency.
- Once cooked, stir in the nutritional yeast/parmesan cheese, white miso, butter, and ground black pepper. Taste and adjust saltiness if needed. Top with fresh parsley or cilantro, more cheese and sautéed mushrooms. Enjoy!
