the best mushroom & leek buckwheat risotto recipe
See our recipe for the best mushroom & leek buckwheat risotto. Developed by Nutritionist Jessica Cox at JCN Clinic. Learn More
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Cooking tools:
- Saucepan
- Fine-mesh sieve
- Skillet
- Stove
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Wooden spoon
- Spoon
- Serving bowl
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
- 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
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