Healthy Vegan Buckwheat Mushroom Risotto
Ingredients
- 1 Tbsp oil, divided
- 1 Onion, finely chopped
- 1 Clove of garlic, minced
- 1/2 tsp Dried thyme
- 1 C Buckwheat groats
- 2 C Vegetable broth
- 250g Chopped mushrooms
- Salt & Pepper
- Drizzle of Plant Based Cream (@alpro )
- Chopped Fresh Parsley (optional)
Preparation
Heat 1/2 Tbsp oil in a pan over medium heat. Add the onion and cook for 5-8 minutes until translucent. Add the garlic and thyme and cook for a further minute. Drain and rinse the buckwheat well then add to the pan along with the vegetable broth. Cover, bring to a boil, then reduce heat and simmer for about 15-20 minutes until all of the liquid has been absorbed.
While the risotto is cooking, heat the remaining 1/2 Tbsp of oil in a large frying pan. Add the chopped mushrooms, a pinch of salt and drizzle of cream. Cook for 5-10 minutes stirring occasionally until soft.
Add the mushrooms to the risotto pan. Stir and heat for a couple of minutes to warm through.
Check seasoning and serve. Top with shredded vegan cheese and chopped parsley.
