the best mushroom & leek buckwheat risotto recipe | Jessica Cox

Ingredients

• 1 cup buckwheat groats
• 200g chopped leek
• 1 stem celery, finely chopped
• 1 clove garlic, crushed
• 2 tablespoons extra virgin olive oil
• salt and pepper to season
• 2 cups quality chicken stock
• 1/4 cup nutritional yeast
• // mushroom & toasted nut topping //
• 3 tablespoons extra virgin olive oil
• 300g mushrooms, sliced (any variety is fine)
• 1/4 cup roughly chopped brazil nuts
• 1/4 cup roughly chopped macadamia nuts
• 1/2 cup roughly chopped flat leaf parsley