Mushroom & Thyme Risotto

Total Time
36 min
12 min
24 min

olive oil

4 tsp

uncooked leek(s)

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

garlic clove(s)

2 medium clove(s), minced

dry buckwheat

1 cup(s), groats

fat free 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)

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