Relish the tantalizing flavours of a creamy risotto minus the guilt, by simply replacing it with whole buckwheat. It tastes yummy and creamy and is a treat for your taste buds.
Tips to Remember:
Being a natural and unprocessed ingredient, buckwheat needs enough water (or stock) to cook. Make sure you add enough fluid for it to cook well and become soft.
Serves: 4 servings
Total Time: 35 minutes
Ingredients:
- 3 tbsp olive oil
- 1 tbsp butter
- 1 medium onion chopped
- 5-6 cloves of garlic, minced
- 1 whole cup of thinly sliced mushrooms
- 1 tbsp fresh thyme (or use ½ tbsp dried thyme)
- Salt to taste
- Black Pepper to taste
- 1 cup whole uncooked buckwheat
- ¼ cup fresh cream
- ½ cup grated cheese (preferably parmesan)
Method:
- add the olive oil and butter to a saucepan and heat it on medium heat. Now add the garlic and stir till it is lightly fragrant, next add the chopped onions and cook them until they are translucent.
- Next add the thyme, mushrooms, salt and pepper and cook everything together for 1-2 minutes, as sliced mushrooms do not take long to cook.
- Once the mushrooms have cooked and the excess water has evaporated, add the buckwheat and cook for about a minute.
- After 1 minute, add about 2 cups of water, but add only ½ a cup at a time. You can even use vegetable broth if you have one, in place of water.
- Lower the heat and let the buckwheat cook on a simmer for at least 10-12 minutes.
- The buckwheat should be al-dente but not too tough to eat.
- Now add the fresh cream and mix everything well. Finally, top it with cheese, and cover for a minute for the cheese to melt.
- Transfer the dish to a serving plate and garnish with some fresh thyme and cheese.