Buckwheat and Mushroom Risotto


This risotto has a deliciously warm and nutty flavour which is perfect for an autumn day. We like our with a squeeze of fresh lemon juice and some grated Parmesan.



  • 100 g unroasted buckwheat

  • 250 g chestnut mushrooms, thickly sliced

  • 2 brown onions, chopped

  • 1 clove of garlic

  • 500 ml chicken stock or vegetable stock

  • handful of dill fronds, chopped

  • handful of flat leaf parsley, chopped

  • 1 tsp (heaped) of dried seaweed

  • fresh lemon juice

  • olive oil or butter

  • sea salt and black pepper

  • parmesan to serve (optional)


  1. Toast the buckwheat in a dry pan on a medium heat for 4-5 mins until the groats are browned but not burnt.

  2. In a separate pan cook the onion and garlic with a generous knob of butter or olive oil until translucent. Add the buckwheat and stir well.

  3. Heat the chicken stock and add a ladle of hot stock to the buckwheat. Once the liquid is absorbed add another ladle until the buckwheat is tender - about 20 minutes.

  4. Meanwhile melt another knob of butter in a frying pan and cook the mushrooms until they are golden and started to caramelise.

  5. When the buckwheat is tender add the mushrooms and dried seaweed and a fresh squeeze of lemon juice. Season with salt and pepper and stir in the fresh herbs. Serve with grated Parmesan.