Buckwheat and mushroom risotto with smokey almond cream

Duration: 45 mins
Difficulty: Medium
Made by: Estella
Estella Schweizer is an activist for climate-friendly cuisine and an expert in plant-based nutrition. She is a certified “Plant Based Chef” and is one of the best vegan chefs in Germany. She works as a recipe and product developer for young sustainable food startups, advises restaurateurs and hoteliers on the development of sustainable dining concepts and is part of the Good Food Collective. And in all of this we are committed to sustainably produced and fairly traded food with a climate-friendly CO2 balance.


4 Portions

Buckwheat risotto
320g planted.pulled BBQ
300g buckwheat
2 tbsp oil
1 sample smoky paprika powder (Pimenton de la vera)
a bit of salt
500g Water
800g Mushrooms
Red onion
4 tbsp oil
1 bunch Parsley
optionally some white wine
optionally chopped salted almonds

For the cream sauce
50g Almond butter
50g Miso paste
200 g Water

Products in this recipe

7,19 €
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7,19 €


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.

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