Buckwheat Mushroom Risotto

Name: Buckwheat Mushroom Risotto
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Cuisine: European, Mediterranean
Ingredients: - [ ] 1/2 cup mushrooms; - [ ] 1/4 tbsp butter; 1/3 cup Onion, diced; - [ ] 2 Garlic cloves, minced; - 3 sprigs of Thyme; - [ ] 1 tsp White miso; - [ ] 1/4 cup buckwheat groats; 1/2 cup Vegetable stock; - [ ] Parmesan

4 steps

Prep:5minCook:20min

This risotto is definitely not a traditional one, but it’s equally delicious! It’s also healthy and gluten free :) if you cycle sync, this is wonderful for the menstrual phase

Updated at: Mon, 15 Apr 2024 00:54:46 GMT

Nutrition balance score

Good

Glycemic Index

Low

Glycemic Load

Moderate

Nutrition per serving

Calories262.2 kcal (13%)

Total Fat7 g (10%)

Carbs41.7 g (16%)

Sugars5.5 g (6%)

Protein12 g (24%)

Sodium735.2 mg (37%)

Fiber4 g (14%)

% Daily Values based on a 2,000 calorie diet

Ingredients

1 servings

½ cupmushrooms

¼ Tbspbutter

⅓ cuponion

diced

2Garlic cloves

minced

3 sprigsThyme

1 tspWhite miso

¼ cupbuckwheat groats

½ cupvegetable stock

Parmesan

Instructions

Step 1

Heat a skillet over medium high heat. Add the mushrooms and sauté for 5 minutes, or until they begin to turn golden brown. Do this on a dry skillet to release moisture from the mushrooms!

Step 2

Add butter, onion, garlic, and thyme to the pan and cook for another 3-4 minutes until the garlic is fragrant and onion is translucent.

Step 3

Add the miso, vegetable broth, buckwheat groats, and salt to taste. Reduce heat to low, cover the skillet, and simmer for 18-20 minutes or until all the liquid has been absorbed

Step 4

Serve with Parmesan