Photo of Mixed mushroom & thyme buckwheat risotto by WW

Mixed mushroom & thyme buckwheat risotto

7
7
1
SmartPoints® value per serving
Total Time
30 min
Prep
10 min
Cook
20 min
Serves
4
Difficulty
Easy
This delicious risotto uses buckwheat instead of rice.

Ingredients

Calorie controlled cooking spray

4 spray(s)

Leek

1 medium, thinly sliced

Garlic

1 clove(s), crushed

Buckwheat

250 g

Thyme, Fresh

1 teaspoons

Vegetable stock cube(s)

1 cube(s), to make 750ml hot vegetable stock (ensure gluten-free)

Mushrooms

400 g, mixed, chopped

Reduced Fat Natural Cottage Cheese

150 g

Rocket

60 g

Instructions

  1. Mist a heavy-based saucepan with calorie controlled cooking spray and cook 1 thinly sliced leek and 1 crushed garlic clove for 5 minutes.
  2. Add 250g buckwheat, 1 tsp fresh thyme leaves and 750ml hot vegetable stock (ensure gluten-free) stirring regularly until all the liquid is absorbed and the buckwheat is tender – about 12-14 minutes.
  3. Meanwhile, mist a non-stick frying pan with cooking spray and cook 400g chopped mixed mushrooms until softened.
  4. Stir the mushrooms into the risotto for the last 5 minutes of cooking time. Serve topped with 150g reduced-fat cottage cheese and 60g rocket.