This recipe works really well if you precook the buckwheat and have it in your fridge or freezer ready to go. It makes a really quick mid week option that pays off with big flavours.
Begin with precooking the buckwheat. Take a medium sized saucepan and fill with water. Add the buckwheat and bring to the boil, then turn to a simmer for around 10 - 12 minutes until the buckwheat is nice and tender and soft.
Pour the buckwheat and the water through a sieve and then rinse the buckwheat really well with hot water. Set aside.
Heat another medium sized saucepan or a deep dish frying pan to low - medium heat. Add 2 tablespoons of extra virgin olive oil. Add the celery and leek and sauté for a good 10 minutes until nice and soft. Add the garlic in the last few minutes and stir through.
Now add the cooked buckwheat with the stock and bring to a simmer. Season really well with salt and pepper and cover with a lid allowing the risotto to simmer on low for 5 - 10 minutes. Add a little more stock if you feel it is needed.
While the risotto is simmering, heat another medium sized saucepan to medium heat and add in the remaining extra virgin olive oil. Add the mushrooms and cook for a good 10 minutes, stirring every couple of minutes. You want to push them until they are super golden and beginning to crispy up a little. In the last few minutes of cooking add the chopped macadamia nuts and brazil nuts and the crushed garlic. Toss well until the nuts are golden and then remove from the heat.
Add the nutritional yeast to the risotto and stir through. Taste for seasoning and adjust if needed.
To serve, spoon the risotto into dishes and top with the mushroom and toasted nuts. Finish with fresh parsley, additional nutritional yeast, cracked pepper and a drizzle of extra virgin olive oil.