Live Better
 
 

Porcini mushroom and kale buckwheat risotto recipe

A creamy, comforting risotto, full of the flavoursome goodness of mushrooms

Serves: 4

Ingredients

Nothing beats using your own fresh produce or materials around the house.
If you’re missing a thing or two, tick the items you need to add to your shopping list.

Who’s doing the shopping?

Send the shopping list straight to their inbox.

What to do

  • 1. Pop your dried porcini into a small dish and cover with boiling water. Set aside.

  • 2. Pour your stock into a small saucepan and bring it to the boil whilst preparing your other ingredients. Once boiling, lower the heat to a gentle simmer.

  • 3. Heat a large saucepan on the stove over medium heat. Add the coconut oil, followed by the onion and garlic. Sauté for a few minutes until the onion is translucent. Add the buckwheat and sauté for a couple of minutes until well coated, stirring continuously. Pour in about 1/2 cup of broth and stir gently until the liquid has absorbed.

  • 4. Drain your porcini mushrooms and slice. Add them to the saucepan with the other mushrooms and another 1/2 cup liquid. Stir gently until the liquid has absorbed. Now add in the kale and another 1/2 cup liquid and continue the process.

  • 5. With the last 1/2 cup of stock throw in your parsley and some good pinches of sea salt. The process of adding liquid and absorption will take 15-20 minutes. Buckwheat has a good chew so don’t expect it to go soft. Once the liquid has completely absorbed add the coconut milk and heat, stirring for 3 minutes or so to thicken and heat. Season to taste.

  • 6. Serve with extra chopped, fresh parsley on the top.

  • This recipe appears in the be. Warm Up recipe book.

    Recommended Reading

    Could garlic be the ultimate superfood?

    Reading this article may give you bad breath

    Read more

    7 delicious native Australian foods to get to know

    Add these local superfoods your dishes.

    Read more

    Does fasting really help with inflammation?

    Dietitian Chloe McLeod takes a look at the latest research.

    Read more

    What actually are truffles, and how do you use them?

    All the dirt on the fanciest fungus around.

    Read more

    Oats and barley berry crumble recipe

    This easy crumble is the perfect winter comfort.

    Read more

    Baked fish with thyme and fennel seed crust recipe

    A delicious fish recipe from the CSIRO Low Carb Diet.

    Read more

    Easy ways to make winter comfort food healthier

    Dietitian Simone Austin shares some simple tips.

    Read more

    Lamb tagine with Moroccan-style gremolata recipe

    Slow cooked lamb with saffron couscous and zesty gremolata.

    Read more