Buckwheat & Mushroom Risotto
Creamy buckwheat cooked risotto-style with mushrooms, onion and Parmesan — comfort in a bowl.
Ingredients
- Buckwheat160g
- Champignons300g
- Onion1pcs
- Garlic2cloves
- Cream 20–30%80ml
- Parmesan40g
- Butter15g
- Salt2g
- Black pepper1g
- Thyme3g
Steps
- 1
Cook buckwheat in salted water until just tender.
- 2
Sauté onion in butter until soft. Add garlic and thyme.
- 3
Add sliced mushrooms, cook until golden, 6 min.
- 4
Add cooked buckwheat and cream. Stir and simmer 3 min.
- 5
Stir in parmesan. Season and serve.
Nutrition per serving
14gProtein
48gCarbs
14gFat
380Calories
