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.
Why this dish is good for you
Buckwheat is a complete protein and rich in fiber, which helps regulate blood sugar and supports heart health. Shiitake mushrooms boost the immune system and lower cholesterol levels. Spinach provides vitamins and antioxidants. A nutrient-rich dish that is anti-inflammatory, cell-protective, and energy-giving.
Ingredients
- Buckwheat150
- Shiitake200
- Spinach100
- Onion1
- Garlic2
- Vegetable broth700
- Olive oil (Extra Virgin)1
Method
- 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.
Up-Food calculates calories, macro- and micronutrients for this dish, adds them to your daily balance and shows you which nutrients you are still missing this week.
- Nutrients per serving based on USDA and BLS reference data
- Add it straight to your weekly plan
- Send the ingredients to your shopping list
- Vitality score across seven days
No account, no payment details — you see the finished plan right away. See pricing
