Calgary’s Hazelnut And Mushroom Buckwheat Risotto

Risotto is one of my ultimate comfort foods but I’m always on a mission to make it more nutritious and plant-based than your average bowl of white Arborio rice. This buckwheat risotto is bursting with rich flavours. Using buckwheat in place of the rice not only adds a delicious nutty complement to the earthy mushrooms but it means your risotto is powering you up with loads of nutrients. The recipe is best when you use an interesting mix of mushrooms to give it complexity, however I have made it with just one variety and it still tastes delicious.

Hazlenut and Mushroom Buckwheat Risotto

Serves 4-6

2 tbsp unsalted butter
2 tbsp extra virgin
olive oil
300g mushrooms (try a combination), sliced
2 leeks, halved lengthwise and sliced into half circles
1 garlic clove, finely chopped
4 shallots, finely chopped
1 tsp thyme leaves, finely chopped, or ½ tsp dried thyme
300g raw buckwheat groats
750ml–1 litre vegetable stock
salt and pepper
a few leaves of flat-leaf parsley, to garnish

For the hazelnut cream:
70g hazelnuts, soaked in water overnight (or as long as you can), then rinsed

Heat 1 tablespoon of butter and 1 tablespoon of olive oil in a sauté pan over a medium heat. Once they are melted together, add the sliced mushrooms and a pinch of salt. Stir and coat the mushrooms and continue to let this cook for 10 minutes or until the mushrooms are tender and beginning to turn golden. Remove from the heat.

In another deep sauté pan, heat the other tablespoon of butter and olive oil over a medium heat and add the leeks, garlic, shallots and thyme. Cook for 10 minutes, stirring occasionally, until everything is softened and starting to become golden.

Rinse the buckwheat groats, then add them to the leek mixture and allow them to ‘toast’ for a few minutes with all these flavours. Once infused, add the vegetable stock, 120ml at a time, stirring frequently and keeping the mixture at a simmer. Keep adding the stock until the buckwheat is tender, usually 20–30 minutes, but this will vary depending on the type of buckwheat and how long you’ve had it in your cupboard.

In the meantime make your hazelnut cream. Place all the ingredients in a food processor or blender and whizz until completely smooth.

Turn off the heat, add the mushrooms and hazelnut cream to the buckwheat and stir to combine. Add salt and pepper to taste and garnish with parsley.

Extracted from Keep It Real by Calgary Avansino, published by Yellow Kite, £25

Photography by Kristin Perers