Imagine a risotto that breaks all the traditional rules – one that's not only incredibly delicious but also packed with nutrition and bursting with earthy flavors. Our Buckwheat Mushroom Risotto with Spinach is about to revolutionize your dinner routine, offering a gluten-free, plant-based twist on the classic Italian comfort food that will make your taste buds dance and your body thank you!
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 1 cup buckwheat groats
- 4 cups vegetable broth
- 1 cup mushrooms, sliced
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 cups fresh spinach
- 2 tbsp nutritional yeast
- Salt and pepper to taste
- 2 tbsp olive oil
Instructions
- Begin by gathering all your ingredients: 1 cup of buckwheat groats, 4 cups of vegetable broth, 1 cup of sliced mushrooms, 1 chopped onion, 2 minced garlic cloves, 2 cups of fresh spinach, 2 tablespoons of nutritional yeast, salt and pepper to taste, and 2 tablespoons of olive oil.
- In a medium saucepan, heat the vegetable broth over medium heat until it is simmering. Keep it warm on the stove while you prepare the risotto.
- In a large skillet or sauté pan, heat the 2 tablespoons of olive oil over medium heat. Once the oil is hot, add the chopped onion and sauté for about 5 minutes, or until the onion is translucent and fragrant.
- Add the minced garlic to the skillet and cook for an additional 1-2 minutes, stirring frequently to prevent burning.
- Next, add the sliced mushrooms to the skillet. Sauté the mushrooms for about 5-7 minutes, or until they have released their moisture and are golden brown.
- Once the mushrooms are ready, add the buckwheat groats to the skillet. Stir well to combine and toast the groats for about 2-3 minutes, allowing them to absorb the flavors.
- Begin adding the warm vegetable broth to the skillet, one ladle at a time. Stir frequently and allow the liquid to be absorbed before adding more broth. Continue this process for about 20 minutes, or until the buckwheat is tender and creamy.
- When the buckwheat is cooked to your liking, stir in the fresh spinach. Cook for an additional 2-3 minutes, or until the spinach has wilted.
- Finally, stir in the 2 tablespoons of nutritional yeast and season the risotto with salt and pepper to taste. Mix well to combine all the flavors.
- Remove the skillet from heat and let the risotto sit for a couple of minutes before serving. This allows the flavors to meld together.
- Serve the Buckwheat Mushroom Risotto with Spinach hot, garnished with extra nutritional yeast or fresh herbs if desired. Enjoy your delicious and nutritious meal!
Tips
- Use warm broth: Always keep your vegetable broth simmering. Cold broth can shock the groats and interrupt the cooking process.
- Stir frequently: Constant stirring helps release the starches in buckwheat, creating that signature creamy risotto texture.
- Add broth gradually: Pour in broth one ladle at a time, allowing each addition to be fully absorbed before adding more.
- Don't rush the cooking: Patience is key. The 20-minute cooking process allows the buckwheat to become tender and develop deep, rich flavors.
- Let it rest: Allowing the risotto to sit for a few minutes after cooking helps the flavors meld and creates a more cohesive dish.Pro Tip: For extra richness, consider adding a splash of white wine when sautéing the mushrooms, or top with toasted pine nuts for added crunch!
Nutrition Facts
Calories: 250kcal
Carbohydrates: 45g
Protein: 10g
Fat: 7g
Saturated Fat: 1g
Cholesterol: 0mg
