e: reception@jessicacox.com.au    p: 0411 161 730

filter recipes

the best mushroom & leek buckwheat risotto

the best mushroom & leek buckwheat risotto | jessica cox

I’m sharing my secret to a creamy, oozy risotto with you today made with buckwheat as the base. Traditionally, to get the type of starchy gooey finish we associate with risotto you need the starch from arborio rice. Until recently I cooked up my alternative grains similar as I would cook a normal risotto, as seen in this Buckwheat Mushroom Risotto. This is delicious, don’t get me wrong, but this brand new method for preparing the buckwheat really takes alternative grain risotto to a new level.

the best mushroom & leek buckwheat risotto | jessica cox
Like what you’re seeing? Subscribe for new recipes and nutrition tips every week!

This actually came about due to a kitchen disaster. A few months back I discovered tiny little bugs in some of my storage jars in the pantry (if you follow me on Instagram you would have seen these  – especially the one that has been ‘vandalised’ to say placenta instead of polenta #hubbardstrikesagain). As you could imagine I was pretty distressed, my pantry is my favourite place that holds all of my favourite possessions. I feel about my panty possessions the way some of you may feel about your shoe collection or your tool collection in the shed. 

the best mushroom & leek buckwheat risotto | jessica cox

To act quickly I removed all the effected jars and lucky found that the majority where not too greatly infested, besides the buckwheat which was seething with the little blighters. Taking my mum’s ‘she’ll be right’ attitude, I decided to run the buckwheat through a large sieve and filter out all the bugs. I then boiled up the buckwheat till tender with the thought that it would boil to death (sorry animal lovers) any bugs remaining. 

the best mushroom & leek buckwheat risotto | jessica cox

 Once I had the buckwheat cooked I froze it in portions for later use. Insert a few weeks later when I wanted to make buckwheat risotto and realised I had none besides the frozen stuff. My initial thought was that it would be a bad idea and result in a mushy mess, further resulting in kitchen cussing. However, I decided to give it a go and was hugely surprised to see that the second cooking actually created a gooey, oozy finish that risotto should have. Cool right!

As you can imagine, the remaining frozen stash was used quickly in a variety of risotto experiments with the ultimate favourite being this Mushroom & Leek Risotto topped with its crunchy finish of toasted nuts. It is truly glorious and really is a bold vegan dish showing that vegan based food can be flavoursome and textural. 

the best mushroom & leek buckwheat risotto | jessica cox

Need personalised nutrition advise catered to your needs?

Contact us at JCN Nutrition Clinic to make an enquiry

So there is my secret. Double cooking the buckwheat! I know its an extra step but trust me its so worth it. You can precook it and have it frozen to go and if you think about it, even use it to make porridge for that same starchy finish that is so often devoid of gluten free type dishes. Let me know what you think once you have tried it in the comments below. xx

the best mushroom & leek buckwheat risotto | jessica cox

the best mushroom & leek buckwheat risotto

Print Recipe

makes 3 – 4 serves
preparation time
15 minutes
cooking time
30 minutes


  • 1 cup buckwheat groats
  • 200g chopped leek
  • 1 stem celery, finely chopped
  • 1 clove garlic, crushed
  • 2 tablespoons extra virgin olive oil
  • salt and pepper to season
  • 2 cups quality chicken stock
  • 1/4 cup nutritional yeast
  • // mushroom & toasted nut topping //
  • 3 tablespoons extra virgin olive oil
  • 300g mushrooms, sliced (any variety is fine)
  • 1/4 cup roughly chopped brazil nuts
  • 1/4 cup roughly chopped macadamia nuts
  • salt and pepper to season
  • 1/2 cup roughly chopped flat leaf parsley


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. 

JCN Clinic leading accredited, clinical Nutritionists

Visit us in our Brisbane clinic or make an online or phone appointment. 

nutritional information

  • Using buckwheat in place of arborio rice in risotto adds more fibre to this traditional dish and amps up the nutritional status, thanks to the high amounts of B vitamins and magnesium in the buckwheat. Buckwheat is also high in protein in so far as grains (or pseudo grains go), so combined with the added nuts this dish provides a solid amount of vegetarian based protein. Buckwheat is additionally rich in the amino acid lysine, which has anti-viral properties.
0 0 votes
Article Rating
Notify of
Inline Feedbacks
View all comments
what are macronutrients? | Jessica Cox
2 years ago

[…] grains such as millet, quinoa, teff and buckwheat are also high in protein, but are best combined with more protein dense ingredients for a full spectrum of amino acids and overall satiety – like with this Mushroom Buckwheat Risotto. […]

Melita Murdoch
Melita Murdoch
2 years ago

This recipe is sensational. I have made so many different alterations using the buckwheat base. My favourite yet is just to add a squeeze of lemon to serve to this recipe. Thanks so much for sharing Jessica.

1 year ago

This is absolutely delicious-thanks!

Get Your FREE Ultimate Smoothie Guide! 
....plus, be first to know about delicious, wholefood recipes, latest nutritional news, special offers and events!

you will receive new ‘gut friendly’ recipes, developed for a wholefood, macronutrient balanced lifestyle plus  FREE 'no bs’ nutritional information from leading clinical nutritionists.
join the jcn community
Like what you’re reading & visually feasting over?  Subscribe to our mailing list. 
Like what you’re seeing? Subscribe for new recipes and nutrition tips every week!