Mushroom Buckwheat Risotto

Mushroom Buckwheat Risotto

Yet another Keto meal to try and distract you from the fact you’re on a Keto diet.

Ingredients

• 1/3 cup raw buckwheat
• 1/2 onion
• 1 clove garlic
• 2 cups hot vegetable stock
• 1/2 cup white wine
• 1/3 cup dried shiitake mushrooms
• 2 large portobello mushrooms
• 2 tsp dried thyme
• 2 tsp dried oregano
• 1/2 cup chopped parsley
• 2 tbsp olive oil
• 1/3 cup grated parmesan
• Large spoon of creamy chevre
• Salt & pepper

Method

Put shiitake mushrooms in 1/3 cup boiling water and leave to infuse. Heat up the stock. Saute onion and garlic in olive oil. Add buckwheat and stir for 2-3 minutes. Add wine, once absorbed start adding stock, one ladel at a time. Add shiitake mushrooms.

Fry portobello mushrooms in oil with oregano & thyme (10-15 minutes).

Add parsley, parmesan & liquid from shiitake to buckwheat. Add salt and pepper, let stand for 2 minutse. Add portobello. Serve with goats cheese.