vegan buckwheat risotto

Did you know that buckwheat is a pseudographer? That means that buckwheat does not contain gluten, so ideal for people who eat gluten-free or have celiac disease.

What you need (for 2 persons)

✦ 150 g of buckwheat grains
✦ 6 tbsp olive oil
✦ 1 red onion, finely chopped
✦ 1 clove of garlic, from the press
✦ 1 tsp dried oregano
✦ 300 ml vegetable stock
✦ 300 g of mushrooms of your choice
✦ pinch of salt
✦ pinch of pepper
✦ handful of fresh parsley
✦ vegan grated cheese or nutritional yeast

How you make it 

Rinse the buckwheat grains well and let them slowly drain in a sieve. Heat one tablespoon of olive oil and fry the onion, garlic and oregano for 5 minutes. Then add the buckwheat grains and fry for 2 minutes. Then pour the vegetable stock and let the buckwheat be cooked over medium heat in about 20 minutes. Stir as little as possible. When the water evaporates, remove the pan from the heat and put it away with the lid on it.

Bake in another pan the mushrooms in 1 tablespoon of olive oil with a pinch of salt in about 8 minutes on medium heat. Scoop the mushrooms, vegan cheese, half of the parsley, 3 tablespoons of olive oil and a pinch of pepper carefully through the buckwheat. Garnish with a little extra pepper and parsley.