Miso Mushroom Buckwheat Risotto
This creamy buckwheat risotto is prepared with buckwheat groats and caramelized mushrooms. Infused with miso for deep umami flavors, nutritional yeast for cheesiness, and plenty of garlic, it's savory, creamy, and so hearty!
Ingredients
- 1 tbsp vegan butter
- 2 shallots minced
- 2 cloves of garlic minced
- 2 cups sliced mushrooms of your choice
- 1 cup raw 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
- parsley or cilantro for topping
Sautéed Mushrooms (optional)
- 1 tbsp oil
- 1 cup sliced mushrooms
- 1/2 tbsp soy sauce
- 1/8 tsp ground black pepper
Instructions
- Sauté the aromatics. 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.
- Cook the mushrooms. Add the sliced mushrooms and sauté for 3 more minutes. Turn up the heat to high and sauté for one more minute or until the mushrooms are seared and slightly golden brown on the edges. Next, add the buckwheat groats and sauté for another 2 minutes.
- Pour in the wine. Deglaze the skillet with the white wine and let simmer for 2-3 minutes to allow the alcohol to evaporate.
- Let simmer. 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/vegetable broth if needed, you want the buckwheat groats to have a creamy consistency.
- Season. Once the buckwheat is tender, stir in the nutritional yeast, white miso, vegan butter, and ground black pepper, and cook for one more minute. Taste and adjust the saltiness if needed.
- Serve! Finally, garnish with chopped fresh parsley or cilantro and sautéed mushrooms (optional)!
- You can store the risotto in the refrigerator for up to 3 days.
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 they are slightly golden brown.
- Pour in the soy sauce, season with ground black pepper, and toss to coat. Cook for one more minute and set aside.
Notes
Use a low-sodium vegetable broth.
As I wrote in the ingredient notes, the miso, which is added toward the end of cooking, adds a lot of saltiness, so it's essential that you use a low-sodium vegetable broth. Otherwise, your risotto will be too salty. No low-sodium vegetable broth: Dilute regular broth with 1/3 of water.Sear the mushrooms.
For extra earthiness, turn the heat up while cooking the mushrooms and sauté them until they are almost charred on the edges. This extra step will slightly caramelize them and add even more flavor!Monitor the level of liquid.
I suggest staying close to the pan while cooking the groats and adding more vegetable broth if needed. This will prevent the groats from sticking to the bottom and burning.Nutrition
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