Name: Mushroom, sage and buckwheat risotto
Prep time: 10 min
Cook time: 50 min
Total time: 60 min
Yield: 4
Ingredients: 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

Mushroom, sage and buckwheat risotto

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

Serves 4

Prep

10M

Cook

50M

Total

Ingredients

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

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.

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.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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