• Alex from Terra

BUCKWHEAT MUSHROOM RISOTTO




Buckwheat is a great alternative to rice, it's super nutritious, high in protein and gluten free. In Russia, where I come from, people have it almost daily (not joking!).

Despite having 'wheat' as a part of its name, it has nothing to do with wheat and isn't even a grain (it's in fact a seed).


If you don't include buckwheat in your meals, you're missing out on those healthy nutrients. Besides, you can easily find it in bulk bins in most shops!


It has its own, unique flavour which might seem unusual to you at first, but if you include it in your meals regularly, I almost guarantee you'll end up loving it as much as we do.


Our cashew cream cheese makes this risotto super creamy and delicious, this is what it generally does when added in any rice or pasta dish.


I like topping it up with my home-made Almond Parmesan - super simple recipe based on roasted almonds, and I've included it at the end. It's also in my Creamy Spinach Lasagna video, so go watch it if you want to see how I make it :)


Enjoy your quick & healthy lunch!




Watch Buckwheat Mushroom Risotto video here:


You need:


1 cup buckwheat groats

1 medium onion

4 garlic cloves

10 - 15 white button mushrooms

2 cups of vegetable stock

1/2 cup Terra cashew cream cheese

1 tbsp Italian herbs

salt, pepper to taste


Steps:


1. Cook 1 cup of buckwheat in 2 cups of water for around 10 minutes, until most of the water is absorbed.


2. Boil 1/2 cup of water in a pan (I'm using the water for cooking instead of oil here, you're welcome to cook the vegetables in oil if you prefer it).


3. Chop the onion and garlic cloves in small pieces and cook in 1/2 cup of hot water for 5 minutes.


4. Cut 10 - 15 white button mushrooms in small pieces and add to the pan. Mix with garlic and onion.


5. Add 2 cups of veggie stock and cook for 10 minutes, until the mushrooms soften.


6. Ad 1 tbsp of Italian herbs, 1/2 cup cashew cream cheese (Plain works best, but Dill & Garlic will work too), salt and pepper to taste. Mix everything together until incorporated.


7. Add the cooked buckwheat to the pan and mix.


8. Cook for a couple more minutes, add some extra water in necessary.


9. Top up with fresh parsley and Almond Parmesan (watch how to make in my Creamy Spinach Lasagna video or read right below).



Almond Parmesan Alternative:


1/3 cup roasted almonds (super tasty when you roast raw almonds yourself)

1/3 cup nutritional yeast flakes

1/4 tsp smoked paprika

1/4 tsp garlic powder

dash of salt

Mix everything in a food processor until combined (don't overblend or it'll stick together!)





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