Buckwheat Risotto with Spinach and Mushrooms

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
 
Prep time
Cook time
Total time
 
gluten-free, dairy-free, nut-free, vegan, soy-free, egg-free
Author:
Recipe type: Main Dish
Serves: 2 to 3
Ingredients
  • 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
Instructions
  1. 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.
  2. 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).
  3. Mix in the spinach, green onion and salt and stir until the spinach has wilted. Taste and adjust seasonings if necessary.

 

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2 Responses to Buckwheat Risotto with Spinach and Mushrooms

  1. lightlycrunchy May 4, 2012 at 9:20 am #

    That looks really good right now. I forgot my lunch at home.

  2. Elizabeth May 4, 2012 at 9:55 am #

    This loooks DELISH! thank you for sharing :)

  3. madamecroquette May 4, 2012 at 10:36 am #

    Look yummy & healthy!

  4. frugalfeeding May 4, 2012 at 10:37 am #

    That looks like such a delicious risotto!

  5. thefoodery May 7, 2012 at 7:15 am #

    I love risotto and have always wanted to try buckwheat groats. Thanks for the recipe!

  6. sybaritica May 18, 2012 at 8:37 am #

    I have been meaning to a risotto with some other grain than rice. Yours looks great

  7. Cary Bear May 3, 2013 at 10:13 am #

    Thanks for the Dinner Idea! I have some cooked, sprouted Buckwheat in the fridge and I was looking for JUST THIS RECIPE. awesomeness.

  8. monkeybones11 March 29, 2013 at 5:42 pm #

    @ sybaritica I’ve made risotto with Farro and it was great. Going to try this Sunday.. Though Farro is not gluten free it is a much better grain. I’ll keep you posted the difference in the taste between the two in risotto.

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