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!
WHAT IS BUCKWHEAT
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.
HOW TO MAKE BUCKWHEAT RISOTTO
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.
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!
Let me know in the comments if you try this recipe!
Miso Mushroom Buckwheat Risotto
- 1 tablespoon vegan butter
- 2 shallots minced
- 2 cloves of garlic minced
- 2 cups mushrooms sliced
- 1 cup buckwheat groats
- ½ cup white wine
- 2 and ½ cup low-sodium vegetable broth
- 2 tablespoon nutritional yeast
- ½ teaspoon ground black pepper
- 1 tablespoon vegan butter
- 1 tablespoon white miso I used homemade chickpea miso
- parsley or cilantro for topping
Sautéed Mushrooms (optional)
- 1 tablespoon oil
- 1 cup mushrooms sliced
- ½ tablespoon soy sauce
- ⅛ teaspoon 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)!
- 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.