Mushroom & Buckwheat Thermomix Risotto
If you love Mushrooms & Risotto, you will absolutely love this delicious dish! This recipe was adapted from the Thermomix Basic Cook Book Mushroom Risotto recipe.
1/2 a Brown Onion (cut in quarters);
2 Cloves of local Garlic;
40g Organic Butter;
320g Buckwheat (Rinse well prior to use);
1 TBSP Vegetable Stock;
70g Dry White Wine;
250g Swiss Brown or Field Mushrooms;
Good Pinch of Himalayan Salt;
To Serve: nutritional yeast, drizzle of olive oil, fresh herbs & chilli.
Place Garlic & onion into TM bowl & chop 2 seconds/Sp 6;
Add butter & saute for 3 min/Varoma/sp 1;
Insert Butterfly whisk, add Buckwheat & saute 1 min/Varoma/Reverse/Sp 1.5 without Measuring Cup;
Add wine & saute 2 min/Varoma/Reverse/Speed 1.5 - without measuring cup;
Add Stock, mushrooms & water, cook 18-19 minutes/100Degrees/Reverse/Speed 1.5
Transfer to serving dish & let sit for a few minutes to soak up any excess liquid.