Mushroom and thyme risotto

Total Time
36 min
12 min
24 min
This quicker take on risotto uses buckwheat groats in place of the traditional arborio rice for a healthier take on this beloved Italian dish. Buckwheat groats are a whole grain with a robust, earthy flavor and chewy texture. They’re cooked until tender and don’t require the slow addition of broth as in many classic risotto recipes. We’ve sautéed the mushrooms separately so that they can release their moisture and brown nicely before being stirred into the buckwheat mixture. The cottage cheese is used as topping here, but you can also stir it into each serving to create a creamy, cheesy texture.


Olive oil

4 tsp

Uncooked leek(s)

2 medium, thinly sliced (white and light green parts only)


2 medium clove(s), minced

Dry buckwheat

1 cup(s), groats

Vegetable broth

3½ cup(s), hot

Fresh thyme

1 tsp, minced

Table salt

¾ tsp

Black pepper

¼ tsp

Fresh mushroom(s)

1 pound(s), mixed, chopped

Fat free cottage cheese

½ cup(s)


1 cup(s), baby variety


  1. Heat 2 teaspoons of oil in large saucepan over medium-high heat. Add leeks and garlic and cook, stirring occasionally, until tender, about 5 minutes. Stir in buckwheat groats, then stir in broth, 1 teaspoon of thyme, 1/2 teaspoon of salt, and 1/8 teaspoon of pepper. Bring to boil; reduce heat and simmer, stirring often, until broth is absorbed and buckwheat is tender, about 12 minutes.
  2. Meanwhile, heat remaining 2 teaspoons oil in large skillet over high heat. Add mushrooms and remaining 1/4 teaspoon salt and 1/8 teaspoon pepper and cook, stirring often, until tender, about 10 minutes. Stir mushrooms into risotto during last 5 minutes of cooking time.
  3. Spoon risotto evenly into 4 shallow bowls. Top each serving with 2 tablespoons of cottage cheese and 1/3 cup of arugula.
  4. Per serving: 1 cup risotto, 2 tablespoons cottage cheese, and 1/3 cup arugula