Buckwheat Risotto with Vegetables, Mushrooms, and Pancetta

A risotto made from buckwheat groats, enhanced with the unique flavors of dried mushrooms and tomatoes. Serve it with a bowl of salad for a tasty and healthy meal.

Details

  • Preparation Time: 15 minutes
  • Cooking Time: 25 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

  • 15 g Mushrooms, shiitake, dried

  • 200 g Meat, pork, smoked bacon

  • 3 pieces Carrot, fresh

  • 100 g Green, tuber

  • 1 piece Onion, raw

  • 1 piece Garlic, fresh

  • 100 g Tomato, dried, in oil

  • 1 spoon Oil, olive

  • 200 g Flour, buckwheat

  • 50 g Cheese, Parmesan, grated

  • pieces Salt, table

Steps

  1. Heat a liter of water in a small pot. Pour two deciliters of hot water over the dried mushrooms, reserving the rest for cooking the risotto. Let the mushrooms soak for 15 minutes.

  2. Meanwhile, clean and chop the vegetables - dice the carrot and turnip, and finely chop the onion and garlic. Slice the dried tomatoes into strips. Rinse the buckwheat groats under running water and drain them.

  3. First, slice the pancetta into strips, then cut into smaller rectangles. Heat oil in a larger pot and fry the pancetta until golden brown, then transfer to a plate lined with paper towels.

  4. In the same pot where the pancetta was fried, add the carrot, turnip, and onion, and sauté for five minutes. Add the garlic, and once fragrant, add the tomatoes and drained mushrooms, reserving the soaking liquid. Chop the mushrooms roughly if desired. Sauté for two minutes.

  5. Add the buckwheat groats, lightly toast everything, then pour in the water used for soaking the mushrooms. Once the groats absorb all the liquid, add a ladle of hot water.

  6. When the buckwheat groats absorb all the liquid again, add another ladle of hot water. Continue this process and cook the buckwheat risotto for about 15 minutes or until the groats soften. At the end, stir in half of the Parmesan and season with salt and pepper to taste.

  7. Serve the prepared dish with pieces of pancetta and the remaining Parmesan.

Nutrition Information (Per 100g)

  • Calories: 236.08 kcal
  • Fat: 13.47 g
    • Saturated Fat: 3.82 g
  • Carbohydrates: 22.01 g
    • Sugars: 1.61 g
  • Protein: 7.44 g
  • Fiber: 3.12 g