Why soak the buckwheat and wild rice before cooking?

Soaking helps to soften the groats and rice, reducing their cooking time and preparing them for the risotto, while also helping to remove some of their natural sliminess.

What types of wild mushrooms are best for this risotto?

The recipe suggests using chanterelles, hedgehogs, lobsters, or oysters, but any flavorful sliced wild mushrooms you enjoy will work well in this dish.

Can I make this Wild Mushroom Buckwheat Risotto without alcohol?

Yes, you can substitute the sake or dry white wine with an equal amount of additional veggie broth or a non-alcoholic white wine alternative if preferred.

How do I prepare the butternut squash and root vegetables for roasting?

Peel and dice the butternut squash and root vegetables, then toss them with 2 tablespoons of coconut oil before roasting in the oven at 350 degrees F for 15-20 minutes.

How should I store and reheat leftover Wild Mushroom Buckwheat Risotto?

Store any leftovers in an airtight container in the refrigerator for 3-4 days. Reheat gently on the stovetop with a splash of broth or water to restore its creamy texture.

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Wild Mushroom Buckwheat Risotto
[Vegan]

ZL By: Zuzana Fajkusova and Nikki Lefler

Author Bio

Zuzana Fajkusova and Nikki Lefler are Personal Wellness Coaches, authors of The Vegan Weightloss Manifesto,... Read More

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Wild-Mushroom-Buckwheat-Rissoto-by-Active-Vegetarian

A rustic bowl of Wild Mushroom Buckwheat Risotto, garnished with fresh chopped herbs and cracked black pepper, showcasing earthy mushrooms and roasted root vegetables.

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Wild Mushroom Buckwheat Risotto [Vegan]

Dairy Free

Vegan

This fall-inspired wild mushroom risotto incorporates protein-rich wild rice and buckwheat, together with seasonal root vegetables and squash. It requires several different steps to put together but the result will be a delicious, and satisfying meal in a bowl that will nourish your body and soul!

Ingredients You Need for Wild Mushroom Buckwheat Risotto [Vegan]

5 cups Veggie Broth or distilled water divided
1 1/2 cups dry buckwheat groats
1/2 cup wild rice
2 Bay leafs
1 small butternut squash
2 cups root vegetables celeriac, carrots, turnip, beets
4 tbsp coconut oil divided
2 shallots minced
2 garlic cloves minced
4 cups wild mushrooms sliced (chanterelles, hedgehogs, lobsters, oysters, etc)
1/2 cup sake or dry white wine
1 tbsp lemon juice
1/4 cup non-fortified nutritional yeast
2 tbsp fine herbs chopped parsley, chives, tarragon
sea salt and fresh ground pepper to taste

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How to Prepare Wild Mushroom Buckwheat Risotto [Vegan]

Soak raw buckwheat groats and wild rice in water for at least 1 hour or overnight.
Strain and rinse the groats and rice well with water. The mixture will have a slimy texture, but that is perfectly normal!
Bring 4 cups of veggie broth (or water) to a boil and add the pre-soaked buckwheat, wild rice and bay leaf.
Cook for 40-45 minutes. Set aside. While the buckwheat and rice mixture is cooking prepare the following...
Preheat oven to 350 degrees.
Peel the butternut squash. Cut off the bottom, split it down the center. Remove all seeds, then dice.
Peel and dice the root vegetables of your choice.
Toss the squash and root veg with 2 tbsp coconut oil, then place on a baking sheet. Cook in the oven for 15–20 minutes.
In a large sauté pan over medium-high heat, add 2 tbsp coconut oil, shallots, and garlic.
Cook the shallots and garlic for 2-3 minutes, then add mushrooms. Sauté until tender.
Add sake or dry white wine and lemon juice and bring to a simmer.
Next, add in cooked buckwheat and rice, as well as roasted veggies and gently stir until well combined and liquid is absorbed. Remove from heat.
Add nutritional yeast and transfer finished risotto to a serving bowl and top with freshly ground pepper and chopped herbs.