Buckwheat Mushroom Risotto (Gluten Free, Dairy Free)
One of my favorite Italian dishes is risotto. Creamy, soft, nourishing risotto. And if I had my way, it would always be with mushrooms. Something about this combination brings me straight back to the bistros in Italy, and I am flooded with happy vibes.
While risotto is traditionally made with arborio rice, which is naturally gluten free, I decided to try a risotto with another of my favorite "grains", buckwheat. And you better believe I made it a mushroom-specific risotto!
I put "grains" in quotes here because while it behaves like a grain similar to rice for cooking, it is technically a seed.
Despite its name, buckwheat is actually wheat free and gluten free, and is low-glycemic relative to grains like rice. Additionally, compared to rice, buckwheat is higher in protein, and is an excellent source of essential amino acids, lysine and arginine. Because of its protein content, buckwheat helps to regulate blood sugar levels. Buckwheat is also a great source of zinc manganese.
All of the health benefits aside buckwheat has an amazing earthy flavor and chewy texture, which makes it perfect for making into a risotto.
The key to risotto is time and liquid. What I mean by this, is you have to be nearby to watch the pot and stir in liquid--in this case water and bone broth-- every so often, to create that creamy texture that we all know and love when it comes to risotto.
So this recipe takes some time, but there are just a handful of ingredients. I recommend making this when you're in the kitchen doing other things like meal prepping, cooking your main dishes, putting together a salad to go with the risotto, etc., so that you're keeping busy but not forgetting that you have risotto on the stove to keep an eye on.
While I used mushrooms in this recipe, I encourage you to get creative with your add-ins! Try different veggies, or even protein if you're feeling extra fancy.
I hope you enjoy this one as an impressive side dish for a weekday dinner, or your next gathering. It's sure to please everyone!
- 1.5 cups buckwheat
- 1.5 cups bone broth
- 2 cups water
- A few pinches salt (maybe 1/2 tsp total)
- 1/2 cup chopped mushrooms (I used crimini)
- In a medium sized saucepan, Bring buckwheat, 1 cup of bone broth and 1 cup of water to a boil, then reduce to a low simmer.
- Add in mushrooms.
- As liquid begins to absorb, add in a half cup more water. Make sure to stir frequently.
- Once liquid is absorbed, add in another half cup of water.
- After about 20 minutes total, add in another half cup of bone broth.
- Continue to stir regularly and monitor the level of liquid in the pot, and after about 7 minutes, add one more 1/4 cup of water and stir/simmer a for another 15 minutes or so.
- Remove from heat and fluff with your spoon.
- Allow to cool slightly before serving.