Buckwheat risotto with mushrooms, garlic and parmesan

A quick and easy recipe for buckwheat and mushroom risotto. Buckwheat risotto with parmesan and white wine is a great option for lunch or dinner.

• Recipe author: Daria Rodionova
• After preparation, you will receive 6 servings
• Cooking time: 40 minutes
• Prep time: 10 minutes
• Total recipe preparation time: 50 minutes

Ingredients

• Onion 2 pieces
• Garlic 2 cloves
• Grape seed oil or other vegetable oil 2 tbsp. spoons
• Buckwheat 1½ cups
• Champignons 200 g
• Dry white wine 1 glass
• Vegetable broth 4 cups
• Parmesan 30 g
• Low-fat cottage cheese ½ cup
• Sea salt to taste
• Ground black pepper to taste
• Parsley 2-3 sprigs

Cooking method

• Cut the onion into small cubes. Chop the garlic. Cut the mushrooms into pieces or slices.

• Heat the oil in a deep skillet and add the onion and buckwheat.

• Cook for about 10 minutes, stirring constantly.

• Add mushrooms, mix well and cook for another 10 minutes, stirring occasionally.

• Then add the garlic, and after a minute, pour in the wine.

• When the wine has been absorbed, broth and bring risotto to a boil over medium heat.

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• Then reduce heat and cook until liquid is almost completely evaporated, about 10 minutes.

• At the very end, add grated Parmesan and cottage cheese, mix everything thoroughly and only then add a little salt and pepper.

  Parmesan is very salty on its own, and it is possible to oversalt the dish if you added salt at the beginning.

• Sprinkle the risotto with chopped parsley before serving.

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