Buckwheat risotto with wild mushrooms

Buckwheat risotto with wild mushrooms: creamy, savoury and full of flavour with buckwheat, wild mushrooms, white wine and thyme – a warming comfort dish without rice.

At a glance

• Serves 2
• Prep time: 10 min
• Cooking time: 25 min
• Total time: 35 min
• Calories: 450 kcal per serving
• Protein: 12 g
• Fat: 18 g
• Carbs: 65 g

Ingredients

• 150 g buckwheat
• 250 g mixed wild mushrooms
• 1 onion
• 1 clove of garlic
• 500 ml vegetable stock
• 50 ml white wine
• 2 tbsp butter
• 3 sprigs of thyme

Method

You’ll need: casserole dish · chopping board · knife · wooden spoon

1. Peel the onion and garlic and dice both finely. Clean the wild mushrooms and cut them into pieces or thick slices, depending on their size.
2. Heat the butter in a wide, shallow casserole and soften the onion and garlic over a medium heat until soft and translucent. Add the wild mushrooms and fry them over a high heat until they take on colour.
3. Stir in the buckwheat and toast briefly. Deglaze with the white wine and let the liquid reduce almost completely.
4. Gradually add the hot vegetable stock, stirring regularly. Cook gently until the buckwheat is soft but still has a little bite.
5. Strip the thyme leaves from the sprigs and fold them in at the end. Season the risotto with a little salt and pepper if needed.
6. Serve the buckwheat risotto straight away, while it's still creamy and hot.

Good to know

This risotto is down-to-earth and still special. It turns creamy, smells of the forest and is on the table without much effort.

Swaps

Butter → ghee (usually lower in lactose, stable at high heat) | White wine → a little more vegetable stock with a squeeze of lemon juice (alcohol-free, fresher) | Wild mushrooms → chestnut mushrooms (milder) | Buckwheat → millet (also gluten-free, provides minerals)

Allergens

The dish contains milk if you use butter; ghee contains less lactose. Mildly seasoned, it suits children, and during pregnancy it's only advisable with fresh mushrooms that are well heated; then replace the white wine with stock – alcohol doesn't fully cook off.