Buckwheat Mushroom risotto

(serves 4)


  • 150g buckwheat groats

  • 1 white onion

  • 3 garlic cloves

  • handful fresh thyme

  • 250ml vegetable stock

  • 1 x 400ml can coconut milk

  • Juice of half a lemon

  • 150-200g mushrooms (I used a

        mix of chestnut and shiitake) 

  • Coconut oil for frying

  • Salt and pepper

  • 2 tblsp white wine vinegar

  • 200g spinach



  1. Heat coconut oil in a large pan on a medium heat and finely chop the onion and add to the pan, fry until it softens and browns slightly.

  2. Crush the garlic cloves and add to onions along with chooped thyme along with the buckwheat groats and season with salt and pepper. Mix well and allow the ingredients to sauté for 5 minutes. 

  3. Pour in the vegetable stock and allow to simmer  for about 12 minutes. 

  4. Meanwhile, in a separate frying pan, heat a tblsp of coconut oil on medium heat. Slice the mushrooms and add to the pan with a little black pepper and cook for about 5 minutes until the mushrooms are soft and golden. 

  5. Add the lemon juice and coconut milk to the buckwheat risotto mix and stir on a medium/high heat for 10-15 minutes until the buckwheat is soft and the mixture is creamy. Add salt and pepper to taste, and the vinegar and yeast flakes, mix well

  6. Add half of the mushrooms to the risotto and stir through.

  7. Chop the spinach roughly and spread at the bottom of the serving bowls, then spoon the risotto in and divide the remaining mushrooms on top of each bowl.

  8. Serve with salad and enjoy!