Buckwheat & Shiitake Risotto
• 1 cup of buckwheat
• 2 cups of mineral water
• 1 cup of shiitake laminated
• Spring onions
• ¼ cup almond or soy milk
• Fresh parsley
• Sea salt
Ingredients for the crunchy topping:
• 3 tbsp Toasted pumpkin seeds
• 3 tbsp Lightly toasted chopped walnuts
• 1/4 tsp cumin seeds
• 1/2 tsp ground turmeric
1. Sauté the spring onion in olive oil with a pinch of sea salt until soft. Add the chopped shiitake and wait until they release the water and brown slightly. Add the buckwheat and toast until it takes on some color and begins to smell. That will intensify its flavor.
2. Add the water and cook over medium heat for about 25 minutes. Halfway through cooking, add the vegetable milk and mix well with the rest of the ingredients. When it is almost without water, cover with the crunchy topping. Turn off the heat and let it rest for 5 minutes.
3. To finish, sprinkle with the chopped chives and parsley
For the crunchy topping: toast the pumpkin seeds, the cumin seeds and the walnuts. Better to toast them separately as they have different cooking times. Then mix with turmeric.
Here we use shiitake, very typical in macrobiotics, but you can use any other mushrooms.
Nutritional & Energetic Notes
Due to its energetic effect on the body, it is an autumn-winter food, since it generates heat and energy and, therefore, it is especially suitable for weak people or suffering from exhaustion. It is high in protein and contains rutin, a bioflavonoid with a high antioxidant capacity, ideal for strengthening blood vessels and circulatory problems.
Attention buckwheat does not contain wheat, its name is misleading. So it is completely appropriate for celiacs or those in gluten free diets.
Mushrooms in general regulate the immune system and detoxify. Shiitake helps the body a lot to purify the waste created by the intake of excess animal products, especially meat, but also in the detoxification of heavy metals. It is good for the joints, since that is where we often accumulate toxins.