Recipe

Mushroom, sage and buckwheat risotto

This vegetarian buckwheat, mushroom and sage risotto is a delicious creamy filler, perfect for lunch and dinner.

  • 10 mins preparation
  • 50 mins cooking
  • Serves 4
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Ingredients

Mushroom, sage and buckwheat risotto
  • 1/4 cup (60ml) olive oil
  • 200 gram button mushrooms, sliced thinly
  • 450 gram flat mushrooms, sliced thinly
  • 1 medium onion (150g), chopped finely
  • 3 clove garlic, sliced thinly
  • 2 tablespoon chopped fresh sage leaves
  • 1 1/2 cup (300g) buckwheat
  • 1 cup (250ml) dry white wine
  • 1.25 litre (5 cups) vegetable stock, warmed
  • 1 cup (80g) finely grated parmesan
  • 2 tablespoon olive oil, extra
  • 1/3 cup fresh sage leaves, extra
  • 200 gram labne
  • 1/3 cup (55g) toasted flaked almonds

Method

Mushroom, sage and buckwheat risotto
  • 1
    Heat 2 tablespoons of the oil in a large saucepan over high heat; cook mushrooms, in two batches, for 10 minutes or until golden. Remove from pan.
  • 2
    Reheat remaining oil in same pan over medium heat; cook onion, garlic and chopped sage for 5 minutes or until onion softens. Add buckwheat; cook, stirring, for 1 minute or until coated. Add wine; cook, stirring, for 1 minute.
  • 3
    Add stock; bring to the boil. Reduce heat to low; simmer, uncovered, for 30 minutes, stirring occasionally or until buckwheat is tender. Stir in mushrooms and parmesan; season to taste.
  • 4
    Meanwhile, heat extra oil in a small frying pan over medium heat; cook extra sage for 30 seconds or until crisp. Drain on paper towel.
  • 5
    Serve risotto topped with labne, crisp sage and almonds.

Notes

Buckwheat is available from health food stores. Labne is a soft fresh cheese made from strained yoghurt, generally it is rolled into balls and stored in olive oil. You can use soft goat’s cheese if unavailable.

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