Cook4me+ Buckwheat & Mushroom Risotto

• 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.