Buckwheat Risotto with Mushrooms
Buckwheat risotto is stylish, beautiful, tasty, and wholesome. Ordinary buckwheat? A simple dinner? Not at all. Even buckwheat can become a restaurant-style dish. Cream makes it more delicate, Parmesan gives it a special flavor, and beetroot with herbs adds a bright accent. Buckwheat will never be the same again.
Updated : 26 March, 2026
Easy
About 20 min.
Ingredients
250 grams
Buckwheat
1
Onion
350 grams
Champignon
600 milliliters
Vegetable broth
200 milliliters
Cream
60 grams
Hard cheese
30 grams
Butter
to taste
Salt
1
Beetroot
to taste
Dill
1
Garlic
1 tablespoon
Vegetable oil
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Wash the button mushrooms to clean off the dirt, then cut them into small slices. Put a piece of butter into a frying pan and place it over medium heat. Add the sliced mushrooms to the heated pan and lightly fry them for a few minutes.
Step 2
Next, peel the onion and cut it into small cubes. Add the onion to the pan and fry it together with the mushrooms for 1 minute.
Step 3
Add the buckwheat groats and fry them for 1 minute. This is done so that later the buckwheat does not overcook, stays firm, and keeps its texture.
Step 4
Now pour vegetable broth over the buckwheat, mushrooms, and onion. Cook the buckwheat for 10 minutes, stirring the contents of the pan from time to time. The buckwheat should not overcook; it should remain al dente.
Step 5
Then gradually pour in the heavy cream while continuing to stir the contents of the pan. As soon as all the cream has been added, remove the pan from the heat. Add finely grated hard cheese to the buckwheat, Parmesan works best, salt to taste, and mix everything together. Prepare the beet dressing in advance so that by the time the buckwheat risotto is ready, all that remains is to decorate the dish with it.
Step 6
For this, boil the beetroot in advance, then peel it and grate it finely. Transfer the grated beetroot to a small deep bowl. Now chop the garlic, either by cutting it or pressing it through a garlic press, and add it to the bowl with the beetroot. Add salt and a little vegetable oil. Mix all the ingredients. The dressing is ready. Also chop the herbs separately.
Step 7
Now place the finished buckwheat risotto with mushrooms onto plates. Decorate the dish with the beet salad, arranging it nicely directly on top of the buckwheat, and sprinkle chopped herbs over it.
Author note
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