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.
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But I’d rather not because I’m pretending it’s not actually happening.
So let’s talk about this buckwheat risotto instead.
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.
MORE RISOTTO RECIPES TO TRY
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.
Buckwheat Risotto with Mushrooms and Leeks
Ingredients
- 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
Instructions
- 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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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.
Happy 32nd from a fellow 32 year old! Don’t freak, it’s a great age! Never thought to make “risotto” from buckwheat, I have done barley and farro risottos though, so this will be something new to try out!
Happy Birthday Gina!! Thanks for being an awesome blogger:)
Happy belated birthday! Hope you had a wonderful day! I cant believe you tried pig ears….and it was good!…not sure how I feel about that one….and I am pretty open minded about food!
Risotto is one of my favorite meals, and mushroom risotto was something my dad used to make when we were kids, that is interesting using buckwheat instead, but I can see how it would work well! YUM!
the pigs ears were like bacon x50. So amazing. And they were cut into small pieces so it wasn’t like looking at an ear and chomping away at it ;)
Nice birthday present to yourself (jealous!), and great looking recipe. Cheers!
Happy Birthday! Buckwheat and mushrooms are an amazing combination. I first had them in Russia on a biz trip. Thanks for posting this! I turn 31 next month and am not looking forward to it either so I know how u feel!
Oh my goodness that sounds amazing. I love risotto of any kind and mushrooms and leeks are my favourite, favourite things!
HAPPY BIRTHDAY!!!! :)
Happy birthday, Gina!!! I am dyyyyying to go to Blue Hill…we’re planning to go later this spring and I cannot wait! This risotto looks amazing….love the mushroom-leek combo!
Happy Birthday!!!! I’m so happy I was able to celebrate with you on Thursday :) I totally remember when you had that beetle issue and now my skin is crawling just thinking about that. I need to go through my pantry now just to double check…
HAPPY BIRTHDAY!
And this buckwheat risotto is gorg! I have never had risotto but I am just getting into buckwheat flour, so I imagine it’s deeeeelish in here! Pinned