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