Buckwheat Risotto with Shiitake Mushrooms and Spinach

A hearty and gluten-free risotto based on buckwheat, packed with umami-rich shiitake mushrooms and fresh spinach. A healthy and filling vegan main dish.

• 30 minutes
• 2 servings
• Main course

• vegan
• vegetarian
• antioxidant
• blood-sugar balancing
• energy
• vitamin-k-reich
• cell-protective

Ingredients

• 150 g Buckwheat
• 200 g Shiitake
• 100 g Spinach
• 1 piece Onion
• 2 clove Garlic
• 700 g Vegetable broth
• 1 tsp Olive oil (Extra Virgin)

Instructions

1. Heat olive oil in a wide pot. Sauté onion until translucent.
2. Add garlic and shiitake mushrooms and sauté for about 5 minutes.
3. Gradually add hot vegetable broth ladle by ladle, stirring constantly. Only add the next ladle of broth when the previous one has been fully absorbed by the buckwheat. This takes about 20-25 minutes, until the buckwheat is cooked and the risotto is creamy.
4. When the buckwheat is al dente, add the spinach and stir until it wilts. Season with salt and pepper.
5. Serve immediately, optionally with some nutritional yeast for a cheesy flavor.

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