Coconut and Berries

Healthy, Vegan Recipes by Emma Potts

Buckwheat Risotto with Mushrooms & Hazelnut Cream

Buckwheat Risotto with Mushrooms & Hazelnut Cream | coconutandberries.com

 If you’ve been following Coconut and Berries for a little while, you may remember that in April/May of this year I spent a month working in Geneva. Time for cooking was short and food very expensive, so I mostly prepared simple meals for myself at home. But I did treat myself to a few restaurant meals, one of which was an incredible Spelt Risotto with Vegetables & Hazelnut Cream.

I said way back when I talked about my trip that I wanted to recreate it at home, and I finally did!

Buckwheat Risotto with Mushrooms & Hazelnut Cream

Well, in the end I took inspiration from that recipe rather than trying to replicate it exactly, but the result was even better than the original!

I’d been eyeing up the mushrooms on “The Mushroom Table” at my local farmers’ market for the past few weeks, but for some reason or other hadn’t yet progressed to buying any. Probably distracted by the squash, kale and apples and pears aplenty…!

Finally taking away a selection of beautiful mushrooms (I went for Portobello, Chestnut & Oyster but you can use any you like in this recipe), I decided risotto was on the cards. Mushroom risotto is of course a classic, but I wanted to put my own spin on it.

Mixed Mushrooms from the Mushroom Table

Looking through my blog archives it seems I don’t really “do” traditional risotto. My Lemony Pesto Millet Risotto makes use of an oft-forgotten grain, millet, and is fresh and vibrant-tasting, and my Leek, Sun-dried Tomato & White Bean “Risotto” is actually grain-free! But still totally satisfying.

What I especially loved about that risotto in Geneva was the chewy spelt grains it was made from. I didn’t have any spelt to hand but came up with buckwheat as an alternative as it has a similarly plump, soft but toothsome texture. I’m really surprised that I’ve shared so few buckwheat recipes on the blog, and only one using buckwheat groats, as they’re something I use pretty frequently.

I imagine you’ll have heard of buckwheat by now so I won’t go into too much detail but it’s a pseudo-grain ( like quinoa), wheat and gluten-free despite what its name might suggest, and a complete protein. Definitely one to get acquainted with.

Soaked Hazelnuts for Cream

Risottos usually have a creamy element, traditionally in the form of butter, cream, cheese or all three. Nuts are my favourite thing to use to add that same richness to vegan recipes, while still keeping things healthy! The hazelnut cream takes this recipe from good to exceptional!

I make the hazelnut cream just as I do regular nut milk, soaking nuts overnight, blending with water and then straining out the pulp. I simply decreased the nuts to water ratio here to get cream rather than milk. Hazelnuts have a stronger flavour than some nuts too and it’s one which really complements the flavours in this dish.

[N.B. See recipe for a speedier but not quite so special alternative.]

Buckwheat Risotto with Mushrooms & Hazelnut Cream | coconutandberries.com

Putting everything together is easy work and we end up with a truly delicious winter-warmer recipe that definitely beats the dish it was based on.

Buckwheat Risotto with Mushrooms & Hazelnut Cream | coconutandberries.com

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Buckwheat Risotto with Mushrooms & Hazelnut Cream

Yield: 3-4 Servings

Buckwheat Risotto with Mushrooms & Hazelnut Cream

Ingredients

    Hazelnut Cream:*
  • 1/2 C Hazelnuts, soaked overnight
  • 1 C Water
  • 1/2 tsp Salt
  • 1 tsp Lemon juice
    • Risotto
  • 1 Tbsp oil, divided
  • 1 Onion, finely chopped
  • 1 Clove of garlic, minced
  • 1 tsp Chopped fresh thyme OR 1/2 tsp Dried thyme
  • 1 C Buckwheat groats, soaked overnight
  • 1 C Vegetable broth
  • 250g/8-9oz Chopped mixed mushrooms (I used Portobello, Chestnut & Oyster but use what's available to you)
  • Salt & Pepper
  • Chopped Fresh Parsley (optional)

Instructions

    For the hazelnut cream:
  1. Drain and rinse the hazelnuts then blend in a high-powered blender with 1 C fresh water. Strain through a nut milk bag to get a smooth, white cream. Pour into a small pan, along with the salt and warm gently. Add the dash of lemon juice.
    2. For the risotto:
  2. Heat 1/2 Tbsp oil in a pan over medium heat. Add the onion and cook for 5-8 minutes, until translucent. Add the garlic and thyme and cook for a further minute. Drain and rinse the buckwheat well then add to the pan, along with the vegetable broth. Cover, bring to a boil, then reduce heat and simmer for 10 minutes until all of the liquid has been absorbed.
  3. While the risotto is cooking, heat the remaining 1/2 Tbsp of oil in a large frying pan, add the chopped mushrooms, sprinkle with a pinch of salt and cook, stirring occasionally, for 5-10 minutes, until soft.
  4. Add half the mushrooms to the risotto pan, along with the hazelnut cream (reserving a little for drizzling over each plate). Stir and heat for a couple of minutes to warm through.
  5. Check seasoning and serve. Top individual servings with remaining mushrooms, a generous drizzle of hazelnut cream and chopped parsley (if using).

Notes

*For a quicker, but not quite so delicious, alternative to the hazelnut cream, simply blend 1/2 C soaked cashews with 1 C water. Cashews don't have thick skins so there is no need to strain.

http://www.coconutandberries.com/2014/10/21/buckwheat-risotto-mushrooms-hazelnut-cream/

Buckwheat Risotto with Mushrooms & Hazelnut Cream

N.B. I’m going to try and share some nut-FREE recipes on the blog soon too. I personally love nuts and eat them probably every day in some form or another, but I know there are many people who can’t do nuts at all or are looking for lower fat options.

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Comments

  1. wow, lady. this risotto looks INSANE. i love that you made cream with hazelnuts. it looks perfect, creamy, and delicious in every way. i bet this was better than the original!

  2. Gosh! That looks wonderful! I’ve never cooked with buckwheat groats before, I’ll have to give it a try sometime! I love your flavour combinations, the earthiness of the mushrooms with the hazelnut cream must be heavenly!

  3. This looks amazing! Definitely putting it on the to do list. Just one cheeky question - I too am going to Geneva for a little while for work in a couple of weeks. Can you recommend any of the restaurants you went to with the vegan options?

  4. Looks so delicious Emma. Like I mentioned on Instagram….too bad we don’t do mushrooms! I remember you mentioning this risotto awhile back and wanting to recreate it. Looks like a success and the hazelnut cream sounds like a great addition!

  5. You had me at hazelnut cream - sounds fantastic and something I have never tried before (I am a cashew cream kinda gal!)! I am going to try this recipe this week! I just need to get my hands on some buckwheat groats - something I def. want to include more of in my diet! :) This looks like an absolutely delicious dinner - Pinned!

  6. This sounds absolutely fantastic Emma. Far better than traditional risotto! It is perfect for the cooler weather too, and I’m so excited by your mix of buckwheat and hazelnuts in the dish. I will definitely be giving it a try - thank you :)

  9. This is so beautiful Emma! Something about mushrooms that just makes me crave them when it starts to get cooler out! I love the hazelnut cream you incorporated here too. This seems like the perfect fall meal!

  14. Hi Emma,
    I just hopped by from Virtual Vegan Linky to see your Buckwheat Risotto. This lovely, creamy blend of mushrooms and buckwheat groats is my kind of meal. I have not worked with hazelnuts so I can”t wait to make this healthy and delicious vegan dish. I’m pinning and sharing this! All the best, Deborah

  16. I’m on such a buckwheat trend this fall, this recipe was just made for me. The hazelnut cream just seals the deal!
    Really special and its been cold enough to start craving all these yummy, creamy, steamy type dishes too.
    Love it.
    Angela

  17. That looks soooo delicious!!
    I haven’t had risotto in ages (as I don’t really eat dairy) and now I’m definitely craving this beauty!! Never had hazelnut cream before, would it be similar to almond milk perhaps?

    {Teffy’s Perks} X

    • This dairy free version is perfect for you then!
      Instructions for making the hazelnut cream are in the recipe. It’s got a more pronounced flavour than almond milk and is richer and thicker.

  18. Making this for my Thanksgiving potluck. Any additional pointers for something that won’t be eaten for a couple of hours or should it be okay with a bit of reheating?

  19. I just made it and its super delicious! The only thing - I would put a little less water to blend with the hazelnuts so its more creamy.

    thanks for inspo :)

  20. Looks amazing… I am newly vegan, this is just the inspiration I need! Can you think of a good substitution for the mushrooms? I have porcini powder that I could mix in, but have a kiddo that won’t go near a mushroom!

    Thank you for sharing all these recipes. I am excited to get started!

    • Hi Kim, glad you like the look of the recipe! I hated mushrooms as a kid so commiserate! Porcini powder would be great to mix in and add that umami flavour. I think similarly “meaty” vegetables would work well too. Think roasted cauliflower, aubergine/eggplant or sweet potato. Let me know how you get on if you get to make it.

  22. I LOVE this recipe. I first made it in January after having wanted to make it ever since it was first posted! Four of us ate it and all agreed it was the most wonderful meal we’d eaten in awhile!

    I made it again last night with the cashew substitution and found it to be just as delicious! I doubled the mushrooms and added green peas. It was served to some of my non-vegan relatives, and they were just blown away by the fact that it was cashew cream and not real dairy cream! Thank you for helping me show off vegan food and prove that it’s not all salads! (:

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