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Gluten Free Buckwheat & Mushroom Risotto

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  • Preparation:  min
    Time:  min
  • Easy
  • Serves 3
  • Prep: 5 min
  • Easy
  • Serves 3

A great gluten-free treat, these pancakes are not only healthy but the flavour of buckwheat, cinnamon and banana is hearty and warming. Serve with strawberry jam for an extra splash of colour and flavour.

Ingredients

Gluten Free Buckwheat & Mushroom Risotto

  • 1 tbsp oil
  • 200g mushrooms, sliced
  • 3 cloves garlic, crushed
  • 4 shallots, roughly chopped
  • 150g buckwheat
  • 2 tsp Herbamare® Bouillon dissolved in 500ml boiling water
  • Black pepper, to season
  • Fresh coriander, to garnish
  • Optional: grated parmesan to garnish (not suitable for vegetarians/vegans)

How to make Gluten Free Buckwheat & Mushroom Risotto

1. Heat the oil in a large pan over a medium heat. Cook the mushrooms, garlic and shallots.

2. Add the buckwheat and cook for a couple of minutes before adding 125ml of Herbamare® Bouillon. Keep stirring the risotto and allow the liquid to be absorbed. Continue stirring, gradually adding the rest of the Bouillon until all of the liquid has been added and absorbed.

3. Turn off the heat and leave to simmer until the buckwheat is tender.

4. Season with black pepper, and garnish with coriander and parmesan just before serving.

This recipe is full of goodness

  • Gluten free
  • High in fibre
  • High in magnesium

A good source of magnesium, buckwheat has been found to support cardiovascular health. Mushrooms also contain anti-oxidants which protect the aorta, the largest vessel in the heart.

About Rachel

Rachel is an avid cook who has a passion for creating healthy meals and treats for her friends and family to enjoy and now you can enjoy them too.

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