Cook4Me+ Buckwheat & Mushroom Risotto

Cook4Me+ Buckwheat & Mushroom Risotto


  • 6

    Number of People

  • Cheap


  • Very easy


  • Prep time

  • Cook time


  • 300 g hulled buckwheat
  • 60 g toasted buckwheat “kasha”
  • 300 g mushrooms (button, ceps, trompette etc.)
  • 3 shallot(s), peeled and finely chopped
  • 750 ml vegetable stock
  • 3 tbsp mascarpone
  • 6 tbsp grated parmesan
  • Salt, pepper


Prepare the ingredients.

Clean the mushrooms. Cut them into pieces. Pour the oil into the pan.

Cook the mushrooms for 5 minutes. Add the shallots. Cook for 2 minutes.

Add the two types of buckwheat and the stock. Adjust the seasoning if necessary.

Cooking time: 4 min.

Add the mascarpone and parmesan. Stir.

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