Buckwheat Risotto with Mushrooms and Spinach

A tasty, light, healthy, and quickly prepared dish that you can enjoy for lunch or dinner, and it also works great as a side dish for meat. In season, use chanterelles instead of button mushrooms, and an excellent substitute is also oyster mushrooms.

Details

  • Preparation Time: 10 minutes
  • Cooking Time: 30 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 2

Ingredients

  • 1.5 spoons Butter, unsalted

  • 200 g Mushrooms, mushrooms, fresh

  • 2 piece Garlic, fresh

  • 4 twig Thyme, fresh

  • 1 spoon Oil, olive

  • 1 piece Onion, raw

  • 140 g Buckwheat flakes

  • 100 ml Alcohol, Wine, White

  • pieces Soup base, chicken, cube

  • 100 g Spinach, raw

  • 20 g Cheese, Parmesan, grated

  • pieces Salt, table

Steps

  1. Clean the mushrooms with a damp cloth (or quickly rinse them under running water). With a sharp knife, trim the ends of the stems, then slice them into thin pieces. Wash the spinach and dry it well.

  2. Place a pan on the stove and melt 1 tablespoon of butter in it. Add the mushrooms, crushed garlic clove, and 2 sprigs of thyme. Sauté the mushrooms, stirring occasionally, until they are lightly browned. When all the liquid released by the mushrooms during cooking has evaporated, remove the pan from the heat. Lightly season the mushrooms with salt and pepper and transfer them to a warm plate.

  3. Peel the onion and finely chop it. Return the pan to the stove and heat the olive oil and the remaining butter in it. Add the chopped onion and the remaining thyme sprigs. Sauté the onion over medium heat until it becomes translucent and starts to turn golden. Add the remaining garlic clove and cook the ingredients, stirring constantly, for another minute.

  4. Add the buckwheat groats and toast them, stirring, for 1 minute, then deglaze with white wine. Once the wine has evaporated, add 1/2 cup of hot broth to the groats. Cook over medium heat, stirring the groats frequently. When all the liquid has evaporated, add another 1/2 cup of broth. Continue this process until the groats are tender. Be careful not to overcook the groats.

  5. Remove the thyme sprigs from the cooked groats, then add the spinach. Cook, stirring, for another 1-2 minutes until the spinach wilts and softens (add more liquid if needed). Stir in the grated Parmesan, sautéed mushrooms (with the thyme sprigs and crushed garlic removed), and season the dish to taste with salt and freshly ground pepper.

Nutrition Information (Per 100g)

  • Calories: 151.77 kcal
  • Fat: 5.13 g
    • Saturated Fat: 2.2 g
  • Carbohydrates: 21.1 g
    • Sugars: 0.88 g
  • Protein: 5.13 g
  • Fiber: 3.22 g