Buckwheat and Mushroom Risotto - Emma Cannon

Buckwheat and Mushroom Risotto

November 5, 2018

This risotto has a deliciously warm and nutty flavour which is perfect for an autumn day. We like our with a squeeze of fresh lemon juice and some grated Parmesan.

  • Yields: 2 Servings


100 g unroasted buckwheat

250 g chestnut mushrooms, thickly sliced

2 brown onions, chopped

1 clove of garlic

500 ml chicken stock or vegetable stock

handful of dill fronds, chopped

handful of flat leaf parsley, chopped

1 tsp (heaped) of dried seaweed

fresh lemon juice

olive oil or butter

sea salt and black pepper

parmesan to serve (optional)


1Toast the buckwheat in a dry pan on a medium heat for 4-5 mins until the groats are browned but not burnt.

2In a separate pan cook the onion and garlic with a generous knob of butter or olive oil until translucent. Add the buckwheat and stir well.

3Heat the chicken stock and add a ladle of hot stock to the buckwheat. Once the liquid is absorbed add another ladle until the buckwheat is tender - about 20 minutes.

4Meanwhile melt another knob of butter in a frying pan and cook the mushrooms until they are golden and started to caramelise.

5When the buckwheat is tender add the mushrooms and dried seaweed and a fresh squeeze of lemon juice. Season with salt and pepper and stir in the fresh herbs. Serve with grated Parmesan.