Creamy Buckwheat Risotto with Mushrooms
Creamy and healthy, this buckwheat mushroom risotto cooks in 30 minutes and makes a delicious entree or side dish to anything!
Servings: 4 people
- 3 tablespoons olive oil
- 1 tablespoon butter
- 1 medium onion , chopped
- 2 cloves garlic , minced
- 6 oz. (170g) mushrooms ,sliced (I used cremini mushrooms)
- 1 tablespoon fresh thyme leaves
- salt and black pepper , to taste
- 1 cup uncooked buckwheat
- 2 cups vegetable broth
- 1/2 cup dry white wine
- 1/4 cup heavy cream
- 2/3 cup grated Parmesan cheese (reserve 2 tablespoons for garnish)
Heat the olive oil and butter over medium heat in a skillet. Add the onion and cook until softened, about 3-5 minutes. Add the garlic and cook 30 seconds more, until fragrant.
Add the mushrooms, thyme, salt, and pepper. Cook for about 3-4 minutes. Add the buckwheat and cook for 1-2 minutes more.
Start adding the broth, ½ cup at a time, stirring. Only add the next portion of the broth when the previous has absorbed by buckwheat. Cook until the buckwheat is al dente, about 12-15 minutes.
Pour in the wine and increase the heat. Cook for 2-3 minutes, letting the alcohol evaporate. Add the heavy cream and Parmesan cheese. Cook, stirring, until the cheese has melted. Serve garnished with the reserved Parmesan cheese.
Calories: 370kcal | Carbohydrates: 37.6g | Protein: 11.8g | Fat: 21g | Cholesterol: 25.7mg | Sodium: 1101.6mg | Sugar: 3.4g