Vegan buckwheat mushroom 'risotto'

A creamy risotto where the rice has been swapped for nutty buckwheat. Finished with fresh king oyster mushrooms and thyme. This hearty dinner brings deep, earthy flavours.

At a glance

• Serves 2
• Prep time: 15 min
• Cooking time: 25 min
• Total time: 40 min
• Calories: 480 kcal per serving
• Protein: 18 g
• Fat: 16 g
• Carbs: 60 g

Ingredients

• 150g buckwheat
• 250g king oyster mushrooms
• 400ml vegetable stock
• 3 tbsp cashew butter
• 1 onion
• 3 sprigs of thyme

Method

You’ll need: saucepan · chopping board · knife · sieve · wooden spoon

1. Rinse the buckwheat under hot water and finely chop the onion.
2. Cut the king oyster mushrooms into thick slices.
3. Fry the mushrooms and onion in a saucepan over a high heat until they take on some colour.
4. Add the buckwheat, pour in the stock and drop in the thyme sprigs.
5. Let the mushroom 'risotto' simmer gently for about 20 minutes, then stir in the cashew butter at the end for creaminess.

Good to know

Risotto without constant stirring? Buckwheat, a pseudocereal, turns this classic into an easy dinner.

Swaps

Buckwheat → millet (behaves similarly when cooked). King oyster mushrooms → shiitake mushrooms (for a more intense umami). Cashew butter → creamy white almond butter (as a soya-free alternative to cream).

Cooking tips

Rinsing the buckwheat in hot water washes off the saponins and stops the dish tasting slightly bitter.

Storage

Can be reheated the next day, but it thickens a lot – add a little water if needed.

Allergens

Contains tree nuts (cashews). Vegan and completely gluten-free.

Dairy-free recipes