Buckwheat risotto - maybe this is not the most correct name, but I don't care. It is important that you know what it is about 😉
Real risotto is made from rice, and in this recipe buckwheat has taken over its role. If you are not experienced in preparing buckwheat, here is a suggestion.
Buckwheat risotto - Kristina Gašpar
- 2 tablespoons of oil of your choice
- 1 spring onion
- 1 carrot
- 1 handful of peas
- 1 handful of sweet corn
- 4 mushrooms of your choice (I used dry porcini mushrooms that I had previously soaked in water (1 handful))
- to taste: salt and pepper
- 100 g of toasted buckwheat
- a pinch of final spices: nutmeg (coriander, turmeric, oregano, basil)
- 1 handful of fresh parsley leaves
- Pour 3 dl of water over the buckwheat, add a pinch of salt, pepper and all the other mentioned spices in that amount, then cook for about 10 minutes at a lower temperature in a covered pot. After 10 minutes, turn off the stove and leave the pot on the stove so that all the liquid is absorbed.
- Finely chop the spring onion and fry for a few minutes in hot oil, then add chopped carrots, mushrooms, corn and peas. Simmer with occasional addition of water, if necessary, for about 10 minutes.
- Combine vegetables with buckwheat.
- With this risotto, you can add some boiled or stewed vegetables of your choice. I had baby carrots that I peeled and served with buckwheat prepared this way.
- When serving, sprinkle with parsley leaves.
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