Buckwheat Risotto with Mushrooms and Leek
To steer away from rice for a change and still keep your meal gluten-free, try this buckwheat risotto with mushrooms and leek. Consuming buckwheat is one of the best ways to get easily digestible, high-quality and plant-based protein in your diet. It also aids in digestion, and new evidence even suggests that it can help treat diabetes. The mushrooms might help you lower your cholesterol and strengthen your immune system, while the leek will provide heaps of sulfur-containing compounds, which help fight the free radicals in your body.
|For the cashew cream, soak the nuts in filtered water for 3 hours or more. Drain them. Place the garlic, nutritional yeast, lemon, salt and drained cashews in a blender with 1/2 cup of fresh filtered water. Blend until smooth.|
|For the risotto, heat 1/2 tablespoon of oil in a pan over medium heat. Add the onion and cook for 5-8 minutes until translucent. Add the garlic, carrot and leek and cook for another minute. Add the buckwheat groats to the pot. Toss and let cook so the buckwheat "toasts" (about 1-2 minutes).|
|Ladle in the vegetable broth about 1/2 cup at a time, keeping the mixture at a low simmer. As the liquid starts to get absorbed by the buckwheat, add a bit more to the pot until you've used all 3 cups, stirring occasionally for 20 minutes or until fully absorbed by the buckwheat.|
|While the risotto is cooking, heat the remaining 1/2 tablespoon of oil in a large frying pan, add the chopped mushrooms, sprinkle with a pinch of salt and cook until the mushrooms have given off all their liquid and it's evaporated.|
|Once the risotto is done cooking, add the mushrooms to the risotto pan along with 1/3 cup of the cashew cream. Stir and heat for a minute to warm through.|
|Check the seasoning and serve.|