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