Buckwheat risotto with wild mushrooms | Women's Weekly Food
Not suitable to freeze or microwave. Note
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 www.womensweeklyfood.com.au.
Ingredients
- 15 grams dried wild mushrooms
- 1 cup boiling water
- 40 grams butter
- 1 leek, sliced finely
- 2 cloves garlic, chopped finely
- 1 cup raw buckwheat
- 3 large roma tomatoes, chopped
- 2 cups vegetable stock
- 1 cup finely grated parmesan
- 50 grams baby rocket
- extra virgin olive oil, to serve
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