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Wild Mushroom Risotto


  • 200g buckwheat
  • 150g wild mushrooms, roughly chopped
  • 2 tbsp. salted butter
  • 10 mls rapeseed oil
  • 1 white onion, finely chopped
  • 1 clove garlic, crushed
  • 10 mls white wine
  • 20 mls mascarpone cheese
  • Salt and black pepper
  • Lion Wholegrain Mustard


  1. Rinse the buckwheat and boil for 40 minutes in salted water, then drain and put aside
  2. Heat the butter and oil in a risotto pan
  3. Add the onion and cook until soft, then add the mushrooms and white wine and simmer for 5 minutes
  4. Mix in the buckwheat and mascarpone
  5. Serve in bowls with a teaspoon of Lion Wholegrain Mustard

Serves 2

AAK Foodservice (A Trading Division of AAK (UK) Limited)

Registered in England with Company Number 1585686 and VAT Number GB 475 4800 31

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