Buckwheat Risotto With Mushrooms & Peas
Enjoy creamy Buckwheat Risotto with mushrooms and peas for a hearty dairy-free dinner packed with wholesome ingredients and rich umami flavor.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at foodrevolution.org.
Ingredients
- 4 cups vegetable broth (unsalted, preferably homemade)
- ½ cup shallots (minced)
- 5 medium garlic cloves (minced)
- 1 cup organic raw buckwheat groats (rinsed)
- 2 tbsp organic tamari (reduced-sodium, or coconut aminos)
- 1 tbsp red wine vinegar
- 2 cups mushrooms (chopped cremini, portobello or button)
- 1 ½ cups organic tomato (deseeded and chopped)
- 1 cup peas (frozen)
- ¼ tsp garlic powder
- ¼ tsp onion powder
- 1 tbsp parsley (minced)
- crushed red pepper flakes (optional to taste)
- 1 tbsp nutritional yeast (optional)
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