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    Porcini mushroom and kale buckwheat risotto recipe

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

    Serves: 4


    2 cups stock (bone broth, vegetable or chicken)

    1 cup raw buckwheat

    1 heaped cup mixed mushrooms, sliced (I used shiitake and field)

    1 heaped cup of kale, finely sliced

    1/2 brown onion, finely chopped

    1/2 cup dried porcini mushrooms

    1/2 cup parsley, chopped

    1/3 cup coconut milk

    1 heaped teaspoon coconut oil

    2 garlic cloves, crushed

    A good couple of pinches of salt

    Ground pepper to taste


    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.

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