Buckwheat Risotto
Buckwheat Risotto
Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins

Buckwheat may not be a part of your diet, but I urge you to try this delicious Risotto. It's very cheesy and gooey and it wins over everyone's hearts. It's lighter than a classic risotto and requires less time to cook. You can enjoy your free time while your risotto is cooking in the oven.

Course: Lunch & dinner
Cuisine: Italian
Servings: 4
Calories: 557 kcal
  • 45 g butter
  • 1 banana, chopped
  • 2 cloves garlic, chopped
  • 1 bay leaf
  • 300 g buckwheat
  • 150 ml white wine
  • 15 g porcini mushrooms soaked in water and drained, then chopped
  • 200 g mushrooms, sliced
  • 250 g chestnut mushrooms, sliced
For the buraczki:
  • 200 g beetroot, cooked and grated
  • 100 ml crème fraîche
  • 8 ml horseradish
  • 1/2 pack dill, chopped
  • 1/2 lemon juice
  1. Mix everything for the buraczki together in a bowl, add seasoning and set aside. Melt butter in a pan over medium heat. Add salt and shallots and cook until softened but not mushy. It takes 5-8 minutes. Add bay leaf and garlic, stir for 60 seconds, tip in the buckwheat. Toast the buckwheat for 1 minutes. Add the wine. When the wine evaporates, add mushroom liquor and stir until the liquid absorbed.

  2. Continue to add the liquor and stir until the liquor has been added and the buckwheat is very soft. The whole process usually takes around 20 minutes. Heat the butter in another pan over high heat. Add the mushrooms, fry for 5 minutes until the liquid has evaporated. Mushrooms should become browned. The butter can also become brown, that's even better for risotto. Add the mushrooms to the risotto; stir and season to taste. Serve immediately in bowls topped with the buraczki and dill. Refrigerate the leftovers for 5 days.