Buckwheat risotto with mushrooms

recette de risotto de sarrasin bio

Easy, quick and healthy recipe with 100% organic products from The Barn presented by WESH food 🌾☝🏻

For 2 people


✔ 400g mushrooms: shitakes, oyster and white

✔ 200g buckwheat

✔ 2 onions

✔ 5 tablespoons vegetable broth

✔ 6 dried tomatoes

✔ 2 tablespoons dried oregano

✔ Salt and pepper

✔ Olive oil

✔ 100 g of Pecorino

✔ Parsley


  1. Rub the mushrooms and chop them into slices. Cook them in a pan with a little olive oil. Set aside.
  2. Mix the vegetable broth with 500 ml of boiling water.
  3. Peel and cut the onions. Cook them in the pan in a little olive oil.
  4. Add the buckwheat and let it cook over medium heat for 2 minutes.
  5. Add the vegetable broth progressively until the buckwheat is tender (wait for the broth to evaporate before adding the next ladle).
  6. Add the mushrooms, dried tomatoes (cut into slices), oregano, half pecorino, parsley, salt and pepper. Mix and serve in bowls.
  7. Add the rest of the grated pecorino and serve while it is hot.

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