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Buckwheat, Mushroom + Chestnut Risotto


Sustenance

13 - 12 - 18

This moreish take on risotto incorporates buckwheat and chestnut for a nutty, earthy flavour. Mushrooms, garlic and leek add a hit of umami, while butter and parmesan make this dish rich yet light, and oh so comforting. A quick, no-fuss dinner that's easily adaptable for one or a crowd.

Serves:

4 people

Ingredients

1 tbsp olive oil



40g butter, coarsely chopped



4 golden shallots, finely chopped



1 leek (white part only) thinly sliced



2 garlic cloves, finely chopped



100g Calasparra rice



60g buckwheat groats



500ml vegetable or mushroom stock



200g assorted mushrooms, roughly chopped



6 cooked chestnuts, crumbled



50g finely grated parmesan, plus extra to serve [optional]



Sea salt and freshly cracked black pepper


Heat olive oil and half the butter in a saucepan over medium-high heat. Add shallot, leek and garlic and stir until tender (5 minutes). Add rice and buckwheat and stir for one minute to coat grains. Reduce heat to medium, then gradually add stock, a ladleful at a time, stirring until liquid is absorbed before adding the next ladleful, until grains are tender and stock is absorbed (25-30 minutes).

Meanwhile, heat remaining butter in a frying pan over high heat until foaming, add chopped mushrooms and chestnuts and stir until golden. Add parmesan to risotto, stir until thickened slightly (two minutes), then season to taste.

Serve topped with mushroom and chestnut mix, and extra parmesan if desired. Season with salt and freshly cracked black pepper.

Sans Journal

Ingredients

1 tbsp olive oil



40g butter, coarsely chopped



4 golden shallots, finely chopped



1 leek (white part only) thinly sliced



2 garlic cloves, finely chopped



100g Calasparra rice



60g buckwheat groats



500ml vegetable or mushroom stock



200g assorted mushrooms, roughly chopped



6 cooked chestnuts, crumbled



50g finely grated parmesan, plus extra to serve [optional]



Sea salt and freshly cracked black pepper


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