Creamy Buckwheat "Risotto" with Pumpkin and Mushroom

With the arrival of autumn, our bodies start to call for warming and nourishing comfort food like stews, soups and risottos with the earthy flavours of vegetables such as mushrooms and pumpkin. This is where the traditional foods enjoyed during our childhood come to the fore and give rise to such dishes as this wholesome dairy free version of risotto, prepared in a not so traditional way using buckwheat instead of arborio rice and coconut milk instead of Parmesan cheese. Buckwheat or soba as it's known in Japan, like quinoa is a seed rather than a cereal grain and is a rich source of fibre that is gluten free. It is an excellent source of B group vitamins, especially riboflavin and niacin, and has a high concentration of copper, required for the production of red blood cells, and magnesium which relaxes blood vessels leading to the brain, reducing anxiety and headaches. It is a favourite filling food and has a nutty flavour when cooked. This recipe can be prepared using a variety of mushrooms and omitting the pumpkin or with leafy greens such as spinach and kale. I find that by including pumpkin it adds to the creaminess of the risotto once it has softened. Play around with the vegetables and flavours, add some bacon if you like, and let us know what you think.

Creamy Buckwheat "Risotto" with Pumpkin and Mushroom

• 1 small onion, finely diced
• 2 cloves of garlic, crushed
• 1 tablespoon coconut oil
• 1 cup organic buckwheat kernels
• 2 cups chicken bone broth
• 2 cups diced pumpkin
• 1 cup sliced mushrooms
• 1 heaped teaspoon of miso paste (optional)
• 1 teaspoon porcini mushroom powder (Herbie's)
• 1/2 cup coconut milk
• 1/4 cup chopped parsley
• Good pinch of sea salt
• Freshly ground pepper to taste

1. Sauté diced onion and garlic in coconut oil until translucent
2. Stir in buckwheat until coated with oil (2-3 mins)
3. Pour in half a cup of chicken broth combined with miso paste (if using) and continue stirring until liquid is completely reduced
4. Add in the diced pumpkin with another half a cup of chicken broth and continue stirring until liquid is absorbed and pumpkin starts to soften
5. Add the mushrooms, porcini powder an additional half a cup of chicken broth and continue stirring until liquid is absorbed
6. Finally, add the remaining chicken broth and stir until liquid is absorbed and the risotto is creamy. The buckwheat will remain nutty.
7. Season with salt and pepper to taste and stir in the chopped parsley
8. Add coconut milk, warm through risotto and serve.

Serves 4-5 as an entree or side.