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! You will love this Wild Mushroom Buckwheat Risotto!

Wild Mushroom Buckwheat Risotto [Vegan]

Serves

4

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Ingredients

  • 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 tablespoons 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 tablespoon lemon juice
  • 1/4 cup non-fortified nutritional yeast
  • 2 tablespoons fine herbs chopped parsley, chives, tarragon
  • Sea salt and fresh ground pepper to taste
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Preparation

  1. Soak raw buckwheat groats and wild rice in water for at least 1 hour or overnight.
  2. Strain and rinse the groats and rice well with water. The mixture will have a slimy texture, but that is perfectly normal!
  3. Bring 4 cups of veggie broth (or water) to a boil and add the pre-soaked buckwheat, wild rice, and bay leaf.
  4. Cook for 40-45 minutes. Set aside. While the buckwheat and rice mixture is cooking prepare the following...
  5. Preheat oven to 350°F.
  6. Peel the butternut squash. Cut off the bottom, split it down the center. Remove all seeds, then dice.
  7. Peel and dice the root vegetables of your choice.
  8. 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.
  9. In a large sauté pan over medium-high heat, add 2 tbsp coconut oil, shallots, and garlic.
  10. Cook the shallots and garlic for 2-3 minutes, then add mushrooms. Sauté until tender.
  11. Add sake or dry white wine and lemon juice and bring to a simmer.
  12. 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.
  13. Add nutritional yeast and transfer finished risotto to a serving bowl and top with freshly ground pepper and chopped herbs.
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