Buckwheat Risotto with Shiitake Mushrooms

  • 1 onion chopped
  • 3 garlic cloves chopped
  • 150gr buckwheat groats
  • fresh rosemary chopped
  • 3-4 Tbsp olive oil
  • 250ml water or vegetable broth
  • 200gr shiitake mushrooms 
  • 400ml coconut milk
  • juice from 1/2 lime or lemon
  • salt
  • pepper
  • pecorino cheese


Heat 2 Tbsp olive oil on a pan and add onion. Saute until soft. Add 2 garlic cloves, buckwheat, 2 Tbsp fresh rosemary, salt, pepper and saute 5 minutes stirring constantly.

Add water or broth and simmer for 5 minutes.
In another pan heat 2 Tbsp olive oil and saute mushrooms cut in 4. Add fresh rosemary and 1 garlic clove.

Pour coconut milk and lime juice in the buckwheat, season with salt and pepper and simmer for 15 minutes. In the end add mushrooms, grated pecorino cheese and stir.

Serve immediately!

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