mushroom buckwheat risotto with goats curd recipe
Classic risotto with a healthy twist! mushroom buckwheat risotto with goats curd. By Nutritionist Jessica Cox at JCN Clinic. Learn More
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Cooking tools:
- Kettle
- Mixing bowl
- Saucepan
- Skillet
- Stove
- Wooden spoon
- Ladle
- Tongs
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Grater
- Plate
Ingredients
- 1/3 cup raw buckwheat
- 1/2 small onion, finely diced
- 1 clove garlic, finely sliced
- 2 cups hot stock (chicken or vegetable)
- 1/2 cup white wine
- 1/3 cup dried shiitake
- 2 large portobello mushrooms, thickly sliced
- 2 tablespoons fresh thyme
- 2 tablespoons fresh marjoram
- 1/2 cup chopped parsley
- 2 tablespoons olive oil
- 1/3 cup grated manchego cheese
- large spoonful soft goats curd*
- salt
- pepper
- truffle oil (optional but amazing!)
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