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Miso Mushroom Buckwheat Risotto

If you like the nutty flavor of buckwheat and want to change things up a little bit, you are going to love this mushroom buckwheat risotto!

It is rustic, comforting, has a lot of umami, and is super easy to prepare. Let’s do it!

Mushrooms, buckwheat, miso, shallots, garlic, and butter.


Buckwheat is a gluten-free plant that first appeared in South China. It is cultivated for its seeds, or groats, that can be cooked as a porridge, or milled to make buckwheat flour.

Groats are available raw or toasted. Raw buckwheat groats have a light beige color and a subtle flavor, while toasted groats (also called kasha) have a deeper, nuttier flavor. For this recipe, we will be using raw buckwheat groats.

Buckwheat flour on the other hand, is often used to make savory crêpes, also called galettes in France.

Sautéed mushrooms in a skillet.


It all starts with the shallots, garlic, and mushrooms that are sautéed until caramelized. Then, we add the buckwheat groats and deglaze the pan with white wine, which will enhance the flavor and bring just enough acidity. Don’t worry about the alcohol content, it will evaporate during the cooking process.

Next, pour in vegetable stock and let simmer for about 35 minutes. I recommend 30 minutes if you want al dente buckwheat groats, or up to 40 minutes for a very tender texture.

Note: Since we will be adding white miso, which is already quite salty, make sure you are using a low-sodium vegetable broth, or dilute it with water. Otherwise the risotto might be too salty.

Buckwheat risotto in a skillet.

Once the buckwheat groats are tender, stir in nutritional yeast for a subtle cheese flavor, vegan butter for richness, and white miso for umami!

You can serve this risotto as is, or top with more sautéed mushrooms!

Miso Mushroom Buckwheat Risotto

Looking for more buckwheat recipes? Check out this Cashew Buckwheat Curry with Garlic Kale or this Heartwarming Buckwheat Chili!

Let me know in the comments if you try this recipe!

Miso Mushroom Buckwheat Risotto
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Miso Mushroom Buckwheat Risotto

Miso Mushroom Buckwheat Risotto

5 from 4 votes
Author: Thomas Pagot
Creamy risotto prepared with buckwheat groats and caramelized mushrooms! Infused with white miso, nutritional yeast, and garlic, for a lot of flavor!
Prep Time : 50 minutes
Servings 3 servings
Calories 321 kcal


  • 1 tbsp vegan butter
  • 2 shallots minced
  • 2 cloves of garlic minced
  • 2 cups mushrooms sliced
  • 1 cup buckwheat groats
  • 1/2 cup white wine
  • 2 and 1/2 cup low-sodium vegetable broth
  • 2 tbsp nutritional yeast
  • 1/2 tsp ground black pepper
  • 1 tbsp vegan butter
  • 1 tbsp white miso I used homemade chickpea miso
  • parsley or cilantro for topping

Sautéed Mushrooms (optional)

  • 1 tbsp oil
  • 1 cup mushrooms sliced
  • 1/2 tbsp soy sauce
  • 1/8 tsp ground black pepper


  • Heat the butter in a deep non-stick skillet over medium heat. Once hot, add the minced shallot and garlic, and sauté for 2-3 minutes.
  • Add the sliced mushrooms and cook for 3 more minutes, or until mushrooms are cooked. Next, add the buckwheat groats and cook for another 2 minutes.
  • Deglaze the skillet with the white wine and let simmer for 2-3 minutes to let the alcohol evaporate.
  • Pour in the vegetable broth and simmer over low-medium heat, uncovered for about 35 minutes, or until the buckwheat groats are tender. Keep an eye on it and stir regularly. Add more water if needed, you want the buckwheat groats to have a creamy consistency.
  • Once cooked, stir in the nutritional yeast, white miso, vegan butter, and ground black pepper. Taste and adjust saltiness if needed. Top with fresh parsley or cilantro, and sautéed mushrooms (optional)!

Sautéed Mushrooms

  • While the risotto is cooking, heat a tablespoon of oil in another non-stick skillet over medium heat. Add the sliced mushrooms and cook for 3-5 minutes, or until mushrooms are cooked. Deglaze with the soy sauce and season with ground black pepper. Cook for one more minute and set aside.


Serving: 1 serving | Calories: 321 kcal | Carbohydrates: 44.3 g | Protein: 11.9 g | Fat: 10.1 g | Fiber: 7.5 g | Sugar: 2.8 g
Course : Main Course
Cuisine : Italian
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About the Author

Thomas Pagot is the founder, photographer, and recipe developer behind Full of Plants. He created the blog in 2016 as a personal cookbook for vegan recipes. Through years of recipe development, Thomas has successfully grown Full of Plants into a trusted resource for plant-based recipes.

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that looks yummy. Is there a substitute for the wine? thanks.

5 stars
Just made and ate your buckwheat risotto. It was delicious! (Like all your recipes). Why not use wine is unclear to me. The alcohol evaporates and only the lovely taste remains. If you use vegan wine there is nothing to complain about. After all, vegan wine is not clarified with animal products.

Yes Thomas, but perhaps you’ll need to mention that they’ll buy vegan wine. A lot of people don’t know that this wine exist. It’s important for people who are strict vegans, because they cannot use normal wine.

What would happen if I use roasted buckwheat groats, not raw?

The risotto turned out amazing! I am not a big rice eater but I could eat your risotto all the time. Everyone loved it! Thank you for sharing the recipe.

5 stars
This was good. Made in. Instant port – 1c groats with 1.5c water. Didn’t bother with extra mushrooms, but did use a splash of soy sauce. Thanks Thomas.

5 stars
This was so good! I was a bit sceptic about a buckwheat risotto at first but it was amazing, another winner from you! Made the extra shiitake mushrooms, and I added some broccolini, peas and spinach for extra veggies and it was really tasty altogether. Thanks!

5 stars
lovely recipe, nice and easy and very tasty!