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Roasted Buckwheat Risotto with Spinach and Mushroom

Roasted Buckwheat Risotto with Spinach and Mushroom

We used roasted buckwheat instead of rice to make this risotto as it's very nutritious as well as being easier to use.

  • 2-3Serves
  • 30Mins

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1. Sauté the onions and garlic in olive oil until translucent.

2. Add the buckwheat and stir to coat.

3. Add mushrooms and 1 cup of stock, lemon juice and apple cider vinegar. Stir, bring to a medium heat and then simmer.

4. When the liquid is absorbed, 10-12 minutes add another 1 cup of stock and repeat until buckwheat is tender.

5. Stir in the spinach, spring onion and season to taste.

6. Add coconut or almond milk and cook for a further 3 minutes to heat.

7. Serve and sprinkle with parmesan cheese.

(Note: We recommend rinsing the buckwheat in cold water before adding.)


  1. 330g of Sowan's Roasted Buckwheat
  2. 1 tablespoon of Olive Oil
  3. 1 Onion, chopped
  4. 3 cloves Garlic, minced
  5. 140g of Mushrooms, sliced
  6. 480ml of Vegetable Stock
  7. 2 tablespoons of Apple Cider Vinegar
  8. 2 tablespoons of Lemon Juice
  9. 150g of Spinach, shredded
  10. 1/2 teaspoon of Sea Salt to season
  11. 2 tablespoons of Spring Onions, chopped
  12. 75ml of Coconut or Almond Milk
  13. Grated Parmesan Cheese to sprinkle