Miso Mushroom Buckwheat Risotto



  • 1 tablespoon vegan butter
  • 2 shallots minced
  • 2 cloves of garlic minced
  • 96g mushrooms sliced
  • 151g buckwheat groats
  • 118ml white wine
  • 354ml vegetable broth
  • 2 tablespoon nutritional yeast
  • ½ teaspoon ground black pepper
  • 1 tablespoon vegan butter
  • 1 tablespoon miso
  • parsley or coriander for topping

Sautéed Mushrooms (optional)

  • 1 tablespoon oil
  • 1 cup mushrooms sliced
  • ½ tablespoon soy sauce
  • ⅛ teaspoon ground black pepper


  • Heat the butter in a deep non-stick skillet over medium heat. Once hot, add the minced shallot and garlic, and sauté for 2-3 minutes.
  • Add the sliced mushrooms and cook for 3 more minutes, or until mushrooms are cooked. Next, add the buckwheat groats and cook for another 2 minutes.
  • Deglaze the skillet with the white wine and let simmer for 2-3 minutes to let the alcohol evaporate.
  • Pour in the vegetable broth and simmer over low-medium heat, uncovered for about 35 minutes, or until the buckwheat groats are tender. Keep an eye on it and stir regularly. Add more water if needed, you want the buckwheat groats to have a creamy consistency.
  • Once cooked, stir in the nutritional yeast, white miso, vegan butter, and ground black pepper. Taste and adjust saltiness if needed. Top with fresh parsley or cilantro, and sautéed mushrooms (optional)!

Sautéed Mushrooms

  • While the risotto is cooking, heat a tablespoon of oil in another non-stick skillet over medium heat. Add the sliced mushrooms and cook for 3-5 minutes, or until mushrooms are cooked. Deglaze with the soy sauce and season with ground black pepper. Cook for one more minute and set aside.