445kcal
Buckwheat mushroom risotto with chickpeas
Slovak buckwheat, Italian style. Creamy even without butter or cheese.
35 minEasy3 servingsVegan
kcal
445
Protein
21g
Carbs
64g
Fat
10g
Per serving · Contains: celery
Ingredients
3 servings
Buckwheat groats (dry)200 g
Olive oil15 g
Onion1 pc
Garlic2 clove
Mushrooms400 g
Vegetable stock600 g
Chickpeas, canned (drained)1 can (drained)
Spinach, fresh100 g
Salt2 g
Black pepper (ground)pinch
Parsley10 g
Method
- 1
Rinse the buckwheat with hot water so it isn't bitter.
- 2
Sauté the finely chopped onion and garlic in the oil.
- 3
Add the sliced mushrooms and cook until they release their juices.
- 4
Add the buckwheat and gradually pour in the hot stock. Simmer for 15 minutes, stirring.
- 5
Stir in the drained chickpeas and spinach, season with pepper and sprinkle with parsley.
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