I cook a lot of things that don’t end up on this blog. Some dishes aren’t spectacular enough to share, while others are simply failed experiments.
Most of the failures happen when I try to cook something without using a recipe. They’re not all inedible creations, but they’re mostly ones I reluctantly eat because I hate wasting food (and expensive ingredients).
This experiment, however, was one worth sharing.
I’ve been wanting to try a risotto using a whole grain for awhile now. There are plenty of recipes that use barley as a replacement for white arborio rice, but since barley isn’t gluten-free it’s a no-no for me. I suspected buckwheat might be the kind of grain that could stand up to the risotto-making process and still retain some bite along with the creaminess.
If you’re expecting an ultra-decadent risotto that tastes identical to the original thing, you’ll be disappointed. But if you’re looking for a hearty, creamy and comforting dish, then this might just be for you.
Buckwheat Risotto with Spinach and Mushrooms
gluten-free, dairy-free, plant-based, vegan, vegetarian, soy-free
1 small onion, chopped
3 cloves garlic, minced
½ cup buckwheat groats
1 cup mushrooms, sliced
2 cups spinach, shredded
1 green onion, chopped
½ tsp salt, or more to taste
2 cups vegetable stock
In a medium-sized pot, sauté the onions and garlic in a bit of water until soft. Add the buckwheat and stir it around until it gets coated by the onions and garlic.
Add the mushrooms and ½ cup of stock and stir. When all the liquid is absorbed, add another ½ cup of stock. Repeat until the buckwheat is tender, or until the stock has been used (you may not need to use all of it, though).
Mix in the spinach, green onion and salt and stir until the spinach has wilted. Taste and adjust seasonings if necessary.