Mordovian Buckwheat And Mushroom Risotto

Mordovian Buckwheat and Mushroom Risotto is a hearty and flavorful dish that combines the nuttiness of buckwheat with the earthy taste of mushrooms. This traditional Mordovian recipe is a perfect comfort food for a cozy night in.

Vegetarian Gluten Free Main Course Mordovian Mordovian Cuisine Buckwheat Mushroom Risotto
Mordovian Buckwheat And Mushroom Risotto

Ingredients

  • 2 cups buckwheat
  • 4 cups vegetable broth
  • 1 onion, finely chopped
  • 2 cloves garlic, minced
  • 1 cup mushrooms, sliced
  • 1/2 cup white wine
  • 1/2 cup grated Parmesan cheese
  • 2 tablespoons butter
  • Salt and pepper to taste

Instructions

  1. In a large pot, heat the butter over medium heat. Add the onion and garlic, and sauté until softened.
  2. Add the mushrooms and cook until they release their liquid and start to brown.
  3. Stir in the buckwheat and cook for 2-3 minutes, until toasted.
  4. Pour in the white wine and cook until it has evaporated.
  5. Add the vegetable broth, 1/2 cup at a time, stirring frequently and allowing the liquid to be absorbed before adding more.
  6. Once the buckwheat is tender and creamy, stir in the Parmesan cheese. Season with salt and pepper to taste.
  7. Serve the Mordovian Buckwheat and Mushroom Risotto hot, garnished with extra Parmesan cheese if desired.

Cooking & Preparation

Preparation time:
15 minutes
Cooking time:
30 minutes
Total time:
45 minutes
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
300 per serving
Carbohydrates
45g
Protein
10g
Fat
8g

Supplies

Large pot Wooden spoon Grater

Tools

Cooking knife Cutting board Saucepan

Serving suggestions

Serve the Mordovian Buckwheat and Mushroom Risotto with a side of fresh salad and a glass of white wine for a complete meal.

Tips & tricks

For a richer flavor, you can use a mix of different mushroom varieties in the risotto.

Cost

$10