This buckwheat risotto is a hearty dish packed with flavorful mushrooms and leeks.

I don’t know what I want to tell you guys about today. So many things…

We could talk about how I had the meal of a lifetime last Thursday at Blue Hill Stone Barns and tried things like plankton (too fishy and ocean tasting for me), fried pigs ears (omg, the best thing on this planet) and venison tongue (not my thing at all) among 30 something plates of food with the best service I’ve ever encountered (although when you’re paying close to a mortgage payment for dinner, it damn well better be).

We could talk about how I cooked a 20 pound ham yesterday so we can chat about how to use up all those ham leftovers for Easter you’re gonna have later this week and how there’s barely an inch of free space in my fridge now because of it.

Ham for daysssssss.

Or, we could talk about how I turn 32 today.

Buckwheat risotto made with mushrooms and leeks
Want to save this recipe?
Just enter your email and get it sent to your inbox! Plus you’ll get new recipes from us every week!
Please enable JavaScript in your browser to complete this form.



But I’d rather not because I’m pretending it’s not actually happening.

A vegetarian risotto made with buckwheat and packed with mushrooms and leeks

So let’s talk about this buckwheat risotto instead.

Risotto with mushrooms and leeks and made from buckwheat groats

It took some courage to buy these buckwheat groats because last time I bought buckwheat in bulk, I got a beetle infestation in my pantry that originated in the bag of buckwheat. While I love this gluten-free pseudo-grain, that experience scarred me.

Outside of the moth/worm infestation I had one other time (also from bulk food buying, great track record, huh?), it was the grossest experience of my life and I spent an entire day throwing out food and cleaning shelves.

So this time, I bought a small amount, ground most of it into flour immediately(for things like delicious coconut buckwheat breakfast bakes) and decided to use the remaining groats asap to avoid any lurking infestations.

I love the heartiness of buckwheat and it really stands up well in a risotto.

It remains chewy enough while still tender and pairs really well with the savory mushrooms and leeks that get cooked up in butter and red wine.

Pro tip – try swapping out the mushrooms in this recipe for lion’s mane mushrooms. They’re perfect for a super hearty meatless meal.

It also goes deliciously with a side (or 50) of ham.


Creamy vegan mushroom risotto is so incredibly decadent, you’d never know there was no milk or cheese.

Pea and radish risotto is one of my favorite spring dishes.

Farro risotto is another alternative risotto recipe which uses chewy farro instead of rice. It features white beans and kale.

Want to save this recipe?
Just enter your email and get it sent to your inbox! Plus you’ll get new recipes from us every week!
Please enable JavaScript in your browser to complete this form.
4.64 from 19 votes

Buckwheat Risotto with Mushrooms and Leeks

Servings: 4 servings
Prep: 5 minutes
Cook: 35 minutes
Total: 40 minutes
This buckwheat risotto is a hearty dish packed with flavorful mushrooms and leeks.


  • 2 tablespoons butter, divided
  • 16 ounces mushrooms, sliced (I used a combination of button, portobello and shitake)
  • kosher salt
  • 2 leeks, halved lengthwise and sliced into half circles
  • 1 large clove of garlic, minced
  • 1 cup buckwheat groats
  • 1/2 cup red wine
  • 3 cups warmed vegetable broth
  • 1/2 cup grated parmesan cheese
  • parsley for garnish


  • Heat 1 tablespoon of butter in a dutch oven over medium-low heat.
  • Once melted, add the mushrooms and a pinch of kosher salt. Toss to coat the mushrooms in the butter.
  • Let cook for about 10 minutes, until the mushrooms have given off all their liquid and it’s evaporated. Transfer to a plate and set aside.
  • Add the other tablespoon of butter to the pot.
  • Once melted, add the leeks and cook, stirring occasionally for about 10 minutes until softened and starting to brown.
  • Add the garlic and buckwheat groats to the pot. Toss and let cook so the garlic becomes fragrant and the buckwheat “toasts”, about 1-2 miinutes.
  • Add the wine to the pot, stir and let cook until it’s completely absorbed.
  • At this point, ladle in the vegetable broth about 1/2 cup at a time, keeping the mixture at a low simmer.
  • As the liquid starts to get absorbed by the buckwheat, add a bit more to the pot until you’ve used all 3 cups and it’s been absorbed fully by the buckwheat. The buckwheat should be tender at this point.
  • Turn off the heat, add the mushrooms and parmesan to the pot and stir to combine.
  • Serve with parsley and extra parmesan.


Serving: 1SERVINGCalories: 191kcalCarbohydrates: 15gProtein: 7gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 3gCholesterol: 26mgSodium: 860mgFiber: 3gSugar: 5g

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Main Dishes
Cuisine: Italian
Founder and Writer at Running to the Kitchen | About

Gina Matsoukas is an AP syndicated writer. She is the founder, photographer and recipe developer of Running to the Kitchen — a food website focused on providing healthy, wholesome recipes using fresh and seasonal ingredients. Her work has been featured in numerous media outlets both digital and print, including MSN, Huffington post, Buzzfeed, Women’s Health and Food Network.

You May Also Like:

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating


  1. This was delicious! Will definitely make this one again. Might try white wine instead of red to improve the color of the dish. I did add chopped, pre-cooked bacon from Trader Joe’s when sautéing the mushrooms. Bookmarking this one, thanks for the recipe!

  2. I made this for dinner last night – it was fabulous! I had fresh made chicken stock, so I used that, and put in a couple of drops of black truffle oil to finish it. Wonderful! Thanks heaps for a great recipe!

  3. For better “risotto” consistency, mix 1 cup of cashews with water and parsley in a blender to make a creamy sauce and mix in right before serving.

  4. I am so excited to see a buckwheat recipe from someone of non-Slavic background. :-) Buckwheat and mushrooms is such a classic combination for me, I ate so much of that stuff growing up and one of the first posts I published on my blog! Have you ever tried cooking with roasted buckwheat groats? They are much darker in colour and have deeper, richer flavour. Absolutely amazing. Beautiful blog, Gina, so glad to have found you!

    1. Hi Julia! Thanks for stopping by :) I haven’t tried making anything with the roasted groats yet. It’s called kasha, right? I’ve seen them though and always think about buying them but just haven’t yet. I wonder if I can just roast the groats I have and make my own?!