Mushroom & thyme risotto
5
Points®
Total time: 40 min • Prep: 15 min • Cook: 25 min • Serves: 4 • Difficulty: Easy
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.
Ingredients
Olive oil
4 tsp
Uncooked leeks
2 medium
Garlic
2 clove(s)
Dry buckwheat
1 cup(s)
Vegetable broth
3½ cup(s)
Fresh thyme
1 tsp
Table salt
¾ tsp
Black pepper
¼ tsp
Mushrooms
1 pound(s)
Fat free cottage cheese
½ cup(s)
Arugula
1⅓ cup(s)
Instructions
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, 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
Serving size: 1 cup risotto, 2 tablespoons cottage cheese, and 1/3 cup arugula
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