Mixed mushroom & thyme buckwheat risotto
8
Points®
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 teaspoon(s)
Vegetable stock cube
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.
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