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.
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.