Porcini mushroom and kale buckwheat risotto

This deliciously rich, thick and satisfying risotto is packed with nutrients (and it’s gluten-free!).

Credit: Amy Crawford

• serves

  3-4

• prep

  10 minutes

• cook

  30 minutes

• difficulty

  Easy

Ingredients

• ½ cup dried porcini mushrooms
• 2 cups stock (bone broth, vegetable or chicken)
• 1 tsp (heaped) coconut oil
• ½ brown onion, finely chopped
• 2 garlic cloves, crushed
• 1 cup raw buckwheat 
• 1 heaped cup mixed mushrooms, sliced 
• 1 heaped cup kale, finely sliced
• ½ cup parsley, chopped
• ⅓ cup coconut milk
• 2 generous pinches salt
• ground pepper to taste

Instructions

Put the dried porcini in a small dish and cover with boiling water. Set aside.

Pour the stock into a small saucepan and bring it to the boil, then lower the heat to a gentle simmer.

Heat a large saucepan on the stove over medium heat. Add the coconut oil, followed by the onion and garlic. Sauté for a few minutes until the onion is translucent. Add the buckwheat and sauté for a couple of minutes until well coated, stirring continuously. Pour in ½ cup of broth and stir gently until the liquid has absorbed. Drain your porcini mushrooms and slice. Add them to the saucepan with the other mushrooms and another ½ cup stock. Stir gently until the liquid has absorbed. Now add in the kale and another ½ cup stock and continue the process. With the last ½ cup of stock throw in your parsley and sea salt. The process of adding liquid and absorption will take about 15-20 minutes.

Once the liquid has completely absorbed, add the coconut milk and heat, stirring for 3 minutes or so to thicken. Season to taste. Serve with extra fresh parsley on top.

Note

• Buckwheat has a good chew so don't expect it to go too soft like risotto rice.

Recipe from The Holistic Ingredient by Amy Crawford, with photographs by Amy Crawford.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.