Buckwheat risotto with mushrooms

Name: Buckwheat risotto with mushrooms
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Ingredients: 1 pcs onion; 2 pcs garlic; 250 g mushrooms; 300 g buckwheat; 200 ml vegetable broth; 400 ml water; 250 g cream; 100 g parmesan cheese; to taste herbs; to taste salt; 1 tbsp oil

Buckwheat risotto with onion, garlic, mushrooms, buckwheat, broth, water, cream, and cheese.

Total: 45 min
Servings: 4
Difficulty: Medium

Open in lopu

Nutrition

per serving

kcal: 658
Protein: 22 g
Fat: 26 g
Carbs: 86 g

Ingredients

for 4 servings

onion1 pcs
garlic2 pcs
mushrooms250 g
buckwheat300 g
vegetable broth200 ml
water400 ml
cream250 g
parmesan cheese100 g
herbsto taste
saltto taste
oil1 tbsp

Method

10 steps

Finely chop the onion and garlic.
Slice the mushrooms.
Heat oil in a deep pan or pot, add the onion, and fry until translucent.
Add the garlic and fry for another 1 minute.
Add the mushrooms and fry until the liquid evaporates.
Add the buckwheat, stir, and fry for 1-2 minutes.
Pour in the broth and water, bring to a boil, and season with salt to taste.
Reduce heat, cover with a lid, and cook until the buckwheat is done, about 15-20 minutes.
Pour in the cream, add the grated parmesan cheese, stir, and cook for another 2-3 minutes until thickened.
Sprinkle with fresh herbs before serving.