For the risotto, roast the buckwheat in a large pot with a little oil. Season with paprika powder and salt and cook with the water for 20 minutes until al dente.
Meanwhile, peel and dice the onions and garlic, brush the mushrooms dry and cut them into slices. Finely chop the parsley and add the stems, also finely chopped, to the vegetables.
Stir-fry onions, garlic, parsley stalks and mushrooms in vegetable oil for 5 minutes. Then fold it into the buckwheat and let it simmer together until finished. Set the parsley leaves aside.
While the buckwheat and mushroom risotto is finishing cooking, fry the pulled BBQ in a little oil in a large pan over medium heat.
Stir or mix a sauce from the almond butter, miso, water, cornstarch and a pinch of salt.
Fold two thirds of the sauce with the parsley leaves into the buckwheat and mushroom risotto and season to taste.
Divide onto plates and fold the remaining sauce into the pulled BBQ and serve on top of the risotto. Sprinkle with chopped salted almonds and enjoy hot.