Buckwheat, Mushroom & Eggplant Risotto Recipe (serves 2 – 4)

Wheat free, gluten free, vegetarian, egg free

750 ml veg stock (make up with Massels veg stock cubes)
3/4 cup white wine
1 Tbsp Oly’s oil or olive oil
1 Tbsp butter
1 leek, washed and finely sliced
300g mushrooms, finely sliced
2 – 3 long Chinese eggplants, finely sliced
1 cup buckwheat groats
3 sprigs parsley OR a few kale leaves finely chopped
1/4 cup grated Parmesan
Seasoning to taste

1) Bring the veg stock and white wine to a simmer.
2) Meanwhile, heat the oil and butter in a medium to large pot. Add leek and cook on a medium heat for 5 minutes or until soft.
3) Add the mushrooms and egg plant. Cook until soft, stirring occasionally.
4) Add the buckwheat groats and stir through.
5) Add  a cup of the stock mix at a time, stirring constantly. Add more water when buckwheat groats have absorbed the liquid and require more. Continue doing this until all the stock is combined with the groat mix, and the groats are soft.
6) Add parsley/kale, Parmesan and season to taste. Stir through for about 3 minutes then serve.
7) Serve with fresh, green salad and gluten free garlic bread for a supreme meal.

Buckwheat groat risotto isn’t as creamy as a rice risotto, but is tasty and a great way to get some extra protein into your diet. The rule with cooking wine is to always use something you’d be happy to drink. Savignon Blanc or Pinot Gris work well with this recipe.

– Hannah

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