Friday, December 26, 2014

Mushroom Buckwheat Risotto with Brussel Sprouts

I used roasted brussel sprouts instead of the peas in the original recipe. Delicious dinner.


3 tablespoons olive oil, divided
¼ cup finely chopped shallots
220g sliced mushrooms
1 cup buckwheat groats
Kosher salt
½ cup roasted brussel sprouts
2 ½ to 3 cups low-sodium vegetable broth


In a large sauté pan over medium-high heat, heat 2 tablespoons olive oil. Add the mushrooms and cook for 5 to 7 minutes till browned and soft. Season with salt, to taste. Set aside.

In a medium saucepan over low heat, warm the broth.

Meanwhile, in a medium saucepan over medium-high heat, add the remaining olive oil and shallots. Cook for 1 minute or until softened.

Add the buckwheat and stir to coat the groats with oil. Cook for another minute to toast the buckwheat.

Add ½ cup of broth and stir until all the liquid is absorbed.

Add the remaining broth, ½ cup at a time, stirring after each addition. Cook until the groats are softened and slightly chewy, about 18 to 20 minutes.

Add the reserved mushrooms and peas and cook for 1 to 2 minutes. Season with salt, to taste.

This recipe was based on this recipe online that was apparently deleted:

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