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.

Ingredients

• 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)

Directions

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.