A white plate with buckwheat and mushroom risotto

Buckwheat and Mushroom Risotto

Mushroom Risotto is a classic dish that is hearty, comforting and perfect for any occasion. Our version, we've taken it to the next level by swapping out arborio rice and used buckwheat instead (a little more on that later) as well as adding a protein boost with the help of our protein powder. Our favourite, Au Naturel as it has little to no taste and mixes in ever so smoothly.

With the addition of VIVO Nue Au Naturel Alkaline Complete Protein Powder, not only does it make this dish more satisfying, it also adds a nutritious twist. This recipe is perfect for people who follow a vegan, vegetarian diet or anyone looking to add more vegetables to their meal time.

Why we've used buckwheat? Buckwheat has a nutty flavour and is a highly nutritious food which offers a number of benefits - it is gluten free, rich in nutrients including protein, fibre, iron, zinc and magnesium, plus it has a low glycemic index - buckwheat won't cause a spike in blood sugar levels.

1 cup of pre-soaked and rinsed buckwheat groats (place groats in a bowl, cover with water and soak overnight)
4 cups of vegetable stock
2 tablespoons olive oil
1 onion chopped
1 leek, sliced
2 garlic cloves, minced
250g mushrooms of choice, sliced
3 cups washed baby spinach leaves
1/2 cup nutritional yeast
2 tablespoons VIVO Nue Au Naturel Alkaline Complete Protein Powder
Flat leaf parsley and vegan parmesan 'cheese' to serve

1. In a medium sized pot bring the vegetable stock to a boil, once boiling reduce the heat to low and cover.
2. In a large frying pan heat the olive oil over medium heat and add the onion, leek and garlic and saute until the onion is translucent.
3. Add the sliced mushrooms to the pan and saute until tender.
4. Add the buckwheat groats to the pan and stir to combine with the mushrooms and onion mixture. Gently add 1/2 cup of the simmering vegetable stock to the pan and stir. Cook, stirring occasionally, until most of the liquid has been absorbed.
5. Continue adding 1/2 cup of the vegetable stock at a time, stirring occasionally until all of the stock has been absorbed and the buckwheat is cooked and tender, about 25 minutes.
6. Stir through the baby spinach leaves, nutritional yeast and protein powder until well combined. Serve hot with vegan parmesan cheese. Enjoy!
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