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. 

 A warming gluten & dairy free dinner, that is on the table in under 20 minutes. 

A warming gluten & dairy free dinner, that is on the table in under 20 minutes. 

Ingredients:

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;

700g Water;

Good Pinch of Himalayan Salt;

To Serve: nutritional yeast, drizzle of olive oil, fresh herbs & chilli.

Method:

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.