Buckwheat risotto with mushrooms and spinach

One of our favorite recipes is this delicious risotto, it is so creamy and full of nutrients, it takes about 1 hour to prepare it, but it is so worthy!
 

Servings: 4

Cooking time: 1 hour
 

Ingredients:

• 1 Cup Buckwheat groats
• 4 tablespoon olive oil
• 1 tablespoon butter
• 1 leek, slices
• 1 white or yellow onion, chopped
• 2 Garlic cloves, chopped
• 2 teaspoon thyme leaves
• 400 g mushrooms
• 2 cups spinach
• 2/3 cup grated parmesan cheese or pecorino
• Parsley, chopped (adjust to taste)
• ½ cup dry white wine, could be chardonnay, Sauvignon Blanc, or Pinot Grigio.
• ¼ cup heavy cream
• Salt (adjust to taste)
• Pepper (adjust to taste)

Ingredients for the vegetable stock:

• 2L water
• 20 g dried mushrooms
• 2 leeks, coarsely chopped
• 2 heads of garlic, chopped
• Thyme sprigs (adjust to taste)
• Bay leaf (adjust to taste)
• Salt (adjust to taste)
• Pepper (adjust to taste)

Preparation:

1. First, we will start to make the mushroom stock, simmer all the ingredients in a saucepan for 30 minutes over medium heat, when is done discard the solids. Keep warm over a low heat.
2. Rinse buckwheat and set aside.
3. Heat the olive oil and butter over medium heat in a skillet, cook the onion and leek just until softened, then add the mushrooms, garlic, thyme, salt, and pepper, cook everything together until fragrant.
4. Next add the buckwheat and cook for 1-2 minutes more, just to let it toast in the pan with all the other ingredients, stirring occasionally.
5. Start adding the broth, ½ cup at a time, it’s important to add it slowly to create the creaminess; season to taste as you cook and continue adding stock, stirring until it’s all absorbed before adding more broth.  If the broth is taking longer than a few minutes to absorb between additions, adjust the heat so the buckwheat can cook properly.
6. Cook until the buckwheat is al dente, about 20 minutes. you may not need all the mushroom broth, but any leftovers can be use later or you can freeze it.
7. Pour in the wine and increase the heat. Allow the wine to simmer for 2 to 3 minutes, letting the alcohol evaporate. Add the heavy cream and parmesan or pecorino cheese. Stirring to melt it, stirring, until the cheese has melted.
8. Then top with the spinach and cover, cook for about 3 minutes, when the leaves are soft, remove from the heat and adjust saltiness. You can add an extra splash of broth to make a delicious creamy risotto.
9. Serve hot, scattered with extra parmesan or pecorino, parsley, and thyme.

This is a healthy mushroom risotto recipe that you can’t miss it, you can eat it with toast bread and a good glass of wine! Bon Appetit!