Mushroom buckwheat risotto
Ingredients
- Step 1 45g butter
- Step 2 1 banana shallot , finely chopped
- Step 3 2 big garlic cloves , finely chopped
- Step 4 1 bay leaf
- Step 5 300g buckwheat
- Step 6 150ml white wine
- Step 7 15g dried porcini mushrooms soaked in 800ml water, drained, liquid reserved and mushrooms chopped
- Step 8 200g Portobello mushrooms , sliced
- Step 9 250g chestnut mushrooms , sliced
- Step 10 200g cooked beetroot , grated
- Step 11 100ml crème fraîche
- Step 12 1 tbsp creamed horseradish
- Step 13 ½ small pack dill , leaves chopped, plus some fronds to serve
- Step 14 juice ½ lemon
Calories: 557
Carbohydrate: 72 g
Protein: 11 g
Fat: 21 g
Cook time: 45 minutes
Prep time: 15 minutes
Total time: 60 minutes
Servings: 4
TAGS
Dinner
Main course
2 of 5-a-day
Autumn
Gluten free
Mel Giedroyc
Mushroom
Porcini
Risotto
Vegetarian
Directions
- Step 1 Mix all the ingredients for the buraczki together in a bowl with some seasoning, then set aside.
- Step 2 Melt 15g of the butter in a sauté pan over a medium heat. Add the shallot and a pinch of salt and cook for 8 mins until softened but not coloured, stirring occasionally. Stir in the garlic and bay leaf, cook for 1 min more, then tip in the buckwheat. Toast the grain for 1 min then pour in the wine. Once the wine has nearly reduced, add some of the mushroom liquor and stir until absorbed.
- Step 3 Continue to gradually add the liquor and stir occasionally until all the liquor has been used and the buckwheat is tender but with a slight bite. This will take 20 mins.
- Step 4 Meanwhile, heat the remaining butter in a frying pan over a high heat. Add the mushrooms and fry for 5 mins until all the liquid has evaporated and they are golden. Don't worry if the butter goes brown - this adds a welcome nutty taste.
- Step 5 Add the mushrooms to the risotto, give it a good stir and season to taste. Serve in bowls topped with the buraczki and some dill fronds.