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Wild Mushroom & Roasted Squash Buckwheat Risotto

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Subtle and elegant, this wild mushroom and roasted squash buckwheat risotto is a great alternative to your classic rice risotto.
  • Author: Delphine Fortin
  • Prep Time: 15 mins
  • Cook Time: 30 mins
  • Total Time: 45 minutes
  • Yield: 4 servings 1x
  • Category: Savory
  • Diet: Vegetarian

Subtle and elegant, this wild mushroom and roasted squash buckwheat risotto is a great alternative to your classic rice risotto. Serve along with a glass of white wine and enjoy!

Ingredients

Scale
  • ½ red kuri squash, sliced
  • 2 Tablespoons olive oil
  • 4 Tablespoons (60g) butter, divided
  • ½ yellow onion
  • 1 shallot, minced
  • 2 garlic cloves, minced and divided
  • 5 sages leaves, chopped
  • 1 1/3 cup (250g) buckwheat groats (kasha)
  • 1 cup (250ml) white wine + 2 Tablespoons
  • 2 cups (500ml) vegetable broth
  • 5 cups (13 ounces / 375g) mixed wild mushrooms (shiitake, oyster, cremini), washed and sliced
  • 2 Tablespoons (30g) crème fraiche
  • Salt and freshly ground black pepper
  • ¼ cup (30g) parseman cheese, shaved or grated, for topping
  • Spring onions, sliced (optional)

Instructions

  1. Preheat the oven to 425°F (220°C) and line a large baking sheet with parchment paper.
  2. In a large mixing bowl, toss together the squash, olive oil, and season with salt and pepper. Transfer to the baking sheet in an even layer, place in the oven and roast for about 20 minutes or until roasted, turning the slices once so they roast on both sides.
  3. Meanwhile, melt 2 Tablespoons of butter in a sauté pan placed over medium heat. Add the shallot and one minced garlic clove, and cook until translucent, about 1 minute. Pour in 2 Tablespoons of white wine and cook for about 2 minutes until evaporated. Add wild mushrooms, sage, and cook for about 5 minutes or until the mushrooms are soft and fully cooked through. Season with salt and pepper and stir in the crème fraiche. Cover with a lid and set aside.
  4. In a large pot placed over medium heat, add the remaining butter. Once melted, add the onion and remaining garlic. Cook until fragrant, stirring often, about 1 minute. Add the buckwheat groats and toast them for 2 minutes. Pour in one cup of white wine, bring to a simmer, and let evaporate for about 5 minutes until half of the liquid is left.
  5. Turn the heat on low, then slowly ladle the vegetable broth, about ½ cup at a time. As the liquid starts to get absorbed by the buckwheat, add a bit more to the pot until you’ve used all broth and the buckwheat is fully cooked and tender (about 25 minutes).
  6. Turn off the heat, add half of the mushrooms and parmesan to the pot and stir to combine*.
  7. For serving, scoop the risotto onto each plate. Top with the remaining mushroom sauce, roasted red kuri squash slices, and extra shaved parmesan, a few sage leaves and spring onion for decoration. Sprinkle additional freshly ground black pepper and enjoy!

Notes

* You could add all the sauce to the risotto at once, but I like to do half in the risotto and half for serving on top. It adds some creaminess to the dish and makes an elegant presentation of the dish.

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