Porcini mushroom and kale buckwheat risotto

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.