Clare's Buckwheat Mushroom Risotto

• Boil the kettle. Once boiled pour 1 cup of boiling water into a heat proof jug/container. Break up 1 stock cube into the boiling water and stir to combine
• Using a chopping board and large sharp knife finely dice the red onion and the garlic
• Heat a large saucepan over medium-high heat
• Add EVOO to the heating pan
• Add the onion and garlic to the saucepan and cook while stirring for 3-5 minutes until brown
• Add mushrooms and cook while stirring for 5 minutes until brown
• Add buckwheat and cook while stirring for about 2-3 minutes
• Add stock mixture ¼ cup at a time and turn the heat down on the stove to simmer with the lid on and stir every 2-3 minutes until soft. Add the next ¼ cup of stock once previous is absorbed. Continue this process until all of the stock mixture has been added
• When the last of the stock has almost been absorbed add the cheese and herbs and stir through. Turn the heat off on the stove but keep stirring until the risotto consistency is to your liking.

• Add any extra veg you like (eg grated zucchini, a finely sliced leek, spinach)

• If preferred you can use a mix of buckwheat and quinoa and/or rice or other grain depending what you have available

• Can include a combination of different cheeses (e.g., parmesan) or herbs to increase or mellow the flavour

Nutrition information (per serve),

• Energy (1374 kJ)
• Protein (14.0 g)
• Total Fat (15.3 g)
  • Saturated Fat (4.7g)
• Carbohydrate (22.1g),
  • Starch (19.4g)
  • Sugars (2.8g)
  • Added sugars (0g)
  • Free Sugars (0g)
• Dietary Fibre (3.8g)
• Sodium (291.4mg)
• Calcium (287.3mg)
• Iron (1.7mg)