Buckwheat and mushroom risotto

Quick and healthy recipe with 100% The Barn products suggested by WESH food

Ingredients

2 people

✔ 400g of mushrooms: Shitake, oyster mushrooms, button mushrooms.

✔ 200g buckwheat

✔ 2 onions

✔ 5 tablespoons vegetable stock

✔ 6 dried tomatoes

✔ 2 tsp dried oregano

✔ Salt and pepper

✔ Olive oil

✔ 100 g Pecorino cheese

✔ Parsley

Preparation

Scrub the mushrooms and cut them into slices. Cook them in a pan with a little olive oil. Set aside.
Dissolve the vegetable stock in 500 ml of boiling water.
Peel and chop the onions. Fry them in a pan in a little olive oil.
Add the buckwheat and cook over medium heat for 2 minutes.
Add the vegetable stock ladle by ladle until the buckwheat is tender (wait for the stock to evaporate before adding the next ladle).
Add the mushrooms, sundried tomatoes (cut into strips), oregano, half the pecorino, parsley, salt and pepper. Mix and serve in bowls.
Add the remaining grated pecorino cheese on top and serve hot.

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