Pumpkin, Mushroom and Sage Risotto


This risotto recipe is grain free. It uses buchwheat groats instead of rice. If you don’t have buckwheat, feel free to use rice instead. This recipe makes 2 large bowls of risotto so you may need to double the recipe to feed a family.


1 small onion diced

1 clove garlic crushed

4 cups vegetable stock

1 cup buckwheat groats

1.5 cups pumpkin cubed

3 cups mushrooms sliced

½ cup sage chopped finely

Salt and pepper to taste


Rinse the buckwheat groats under running water. Saute onion and garlic in oil until cooked. Add vegetable stock, buckwheat groats, salt and pepper to the onion and garlic. Bring to the boil. Add pumpkin, turn the heat down and simmer for 20 minutes. Add mushrooms and sage and simmer for a further 10 minutes or until the buckwheat groats are soft and cooked. Serve warm. Enjoy.

What do you add to your risotto?

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