Mushroom Buckwheat Risotto
By chef Gulasch
A classic Czech Christmas dish without meat. In this version, buckwheat is used instead of barley groats, which are quicker to prepare, so you can spend less time in the kitchen and more time with your family or relaxing.
- 24 min
- total
- Easy
- level
9 min prep · 15 min cook
What you will need
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Buckwheat 100 g -
Dried Mushrooms 7 g -
Onion 0.5 pcs
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Butter 10 g -
Garlic 1 clove -
Marjoram 0.5 tsp
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Steps to cook
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Prepare the ingredients. Prepare the ingredients; today's dish will be made from these ingredients 🍄🟫✨
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Soak the mushrooms. Cover the mushrooms with warm water and let them soak for at least 10-15 minutes to swell
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Chop the onion. Cut the onion into smaller dice
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Chop the garlic and ginger. Finely chop the garlic
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Saute the onion and garlic. Saute the onion with the garlic in a pan over medium heat for about 2-3 minutes, until the onion turns translucent
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Add the mushrooms. Add the drained mushrooms and saute over medium heat for about 2 minutes, until fragrant
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Add the buckwheat. Add the buckwheat, cover it with the mushroom soaking liquid so that it is submerged, add a little plain water if needed, and cook over low heat for about 10-15 minutes, until tender; add a little more liquid during cooking if needed
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Add the butter and marjoram. Add the butter and marjoram, salt to taste, and mix well so the butter melts
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Serve. Serve and enjoy the dish 🍽️✨
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