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  • Becky @onlylovekitchen

Portobello mushroom, curly kale, miso & buckwheat ‘risotto’


This recipe is a one pot wonder! Similar to a risotto but without the rice and need for constant stirring! I’ve lately been quite obsessed with Buckwheat (despite its misleading name it is gluten free). It has such a delicious nutty flavor and is a really versatile grain. It’s also great for heart health & full of antioxidants. Mushrooms and miso are such a delicious combination and I have added the curly kale for seasonal goodness. A great, easy recipe to make on Valentines day!


Ingredients (Recipe makes 4 portions)

1 white onion - finely sliced

2 sticks of celery - chunky cut

4 garlic cloves

3 bay

350g portobello mushrooms

125g curly kale 

1 tablespoon Miso

300g Buckwheat groats 

2 tablespoons sherry vinegar 

700ml Mushroom / veggie stock 

1 lemon juiced

1 tablespoon tamari 

1 cup of mixed fresh herbs finely chopped (I used coriander & parsley)

*Optional chilli, cheese & lemon slices for garnish 



Method

~Sweat the onion and celery in oil for 10 mins with a generous pinch of salt and a knob of butter. Add a splash of water if the onions are starting to burn but you want them nice and brown. 

~Add the mushrooms to toast in the same pan until they are fragrant. Then add the buckwheat and toast for a minute or so. Then add the sherry vinegar. 

~Meanwhile, add the tamari, the miso to the boiling stock and stir until well incorporated. 

~Add the garlic then the stock to the buckwheat and cover with a lid for 5 minutes. Remove the lid and cook for another 10 minutes - stirring occasionally.   

~Taste and add seasoning as required. For the last 3 minutes or so stir through the lemon, herbs and the curly kale. 

~Stir through a good glug of extra virgin oil and serve.

~*Serve with optional fresh chilli, lemon slices and cheese. 


It would be delicious topped with sauerkraut


Recipe by Becky @onlylovekitchen





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