EASY everyday
Buckwheat and Leek Risotto with Mushrooms (gf) (v)
Earthy buckwheat is a great match for mushrooms, and this gluten-free version is one the whole family will enjoy.
3 tablespoons olive oil
2 tablespoons butter
1 leek, thinly sliced
2 cloves garlic, crushed
1 tablespoon chopped thyme or rosemary
1¼ cups toasted hulled buckwheat
4 cups vegetable stock, heated
2 tablespoons cream
small handful parsley, chopped, plus extra for garnish
sea salt and ground pepper
500 grams assorted mushrooms, cut into large pieces
150 grams soft goat’s cheese
Heat 1 tablespoon each of the olive oil and butter in a large saucepan over a medium heat.
Add the leek, garlic and the thyme or rosemary and cook for 5 minutes. Stir in the buckwheat then add the stock in 4 lots, stirring constantly and only adding the next lot as each has been absorbed. The buckwheat should be tender but still with a little bite to it. Stir in cream and parsley and season to taste.
