Mushroom Buckwheat Risotto – Michael Lydeamore

Ingredients

• 1/3 cup raw buckwheat
• 1/2 onion
• 1 clove garlic
• 2 cups hot vegetable stock
• 1/2 cup white wine
• 1/3 cup dried shiitake mushrooms
• 2 large portobello mushrooms
• 2 tsp dried thyme
• 2 tsp dried oregano
• 1/2 cup chopped parsley
• 2 tbsp olive oil
• 1/3 cup grated parmesan
• Large spoon of creamy chevre
• Salt & pepper