It's about time I posted up a recipe! I've been cooking since baby Estell arrived but I haven't been posting them up so tonight Nick looked after her while I managed to blog this. Risotto is such a warming comfort food but it's often ladened with cream and cheese, so I use buckwheat groats to make a healthier alternative and loaded it with assorted mushrooms. Since we've discovered buckwheat it makes a regular appearance in my recipes as it's just so versatile and easy to cook with.
Buckwheat is a great gluten free alternative, being a fruit seed rather than grain. Being high in manganese, magnesium and fiber. With a GI Index of 54, it lowers blood sugars more slowly than wheat or grain products, aiding in the management of diabetes and helps reduce high blood pressure and high cholesterol. It's very versatile ingredient, being a wonderful alternative to both wheat and grains.
I often use it as a replacement for rice. I also add it into soups and porridge, or ground the groats to make flour. Some areas of China use it as a stable item in their diet. This easy risotto is the perfect way to use this grain. For the mushrooms I used an assorted of button and shimeji, but any fragrant and earthy mushrooms like porcini or shiitake will add to this dish. If you can't find mushroom stock then omit it, it just adds that extra depth to the dish.
I often use it as a replacement for rice. I also add it into soups and porridge, or ground the groats to make flour. Some areas of China use it as a stable item in their diet. This easy risotto is the perfect way to use this grain. For the mushrooms I used an assorted of button and shimeji, but any fragrant and earthy mushrooms like porcini or shiitake will add to this dish. If you can't find mushroom stock then omit it, it just adds that extra depth to the dish.
GF Vegan Mushroom Buckwheat Risotto
2 cups assorted mushrooms
1 onion
2 cloves garlic
2 TBS olive oil
1 stem spring onion
1 1/2 cup buckwheat groat
1 cup vegetable stock
1/2 cup water
1/2 cup coconut cream
1 TBS mushroom stock powder
2 TBS apple cider vinegar
3 TBS nutritional yeast
1/2 tsp thyme
1. Dice up the onions, garlic, mushrooms and spring onion
2. In a pot heat up the oil, then add the garlic and onions
3. Sauté and cover for about 5 mins until it's soft and fragrant
4. Add in the spring onion and mushroom
5. Sauté for another 5 mins, add a little water if needed to prevent it drying up
6. Add in the buckwheat groats. Stir and 'toast' them in the pot for about 3 - 4 mins. This will help bring out the nutty flavour by dry cooking them
7. Add in the rest of the ingredients and bring to a boil. Turn to a med heat and simmer for 20 mins until most of the liquid have dried up. A little will add softness in the dish
2. In a pot heat up the oil, then add the garlic and onions
3. Sauté and cover for about 5 mins until it's soft and fragrant
4. Add in the spring onion and mushroom
5. Sauté for another 5 mins, add a little water if needed to prevent it drying up
6. Add in the buckwheat groats. Stir and 'toast' them in the pot for about 3 - 4 mins. This will help bring out the nutty flavour by dry cooking them
7. Add in the rest of the ingredients and bring to a boil. Turn to a med heat and simmer for 20 mins until most of the liquid have dried up. A little will add softness in the dish
