Slovenian Buckwheat and Mushroom Risotto (Ajdova Rižota)
Experience the earthy flavors of Slovenia with this hearty Ajdova Rižota, a buckwheat and mushroom risotto that's both nutritious and satisfying. Perfect for a cozy dinner.
Equipment
- Large skillet
- Saucepan
- Stirring spoon
- Measuring cups and spoons
- Cheese grater
- Knife
- Cutting board
Ingredients
- 1 cup Buckwheat groats 170g
- 2 cups Cremini mushrooms, sliced 150g
- 4 cups Vegetable broth 960ml
- 2 tbsp Olive oil 30ml
- 1 medium Onion, finely chopped 110g
- 2 Garlic cloves, minced 6g
- 1/2 cup Dry white wine 120ml
- 1/2 cup Parmesan cheese, grated 45g
- 1/4 cup Fresh parsley, chopped 15g
- 1 tsp Salt 5g
- 1/2 tsp Black pepper 1g
- 4 tbsp Sour cream (optional, for serving) 60ml
Instructions
- Begin by heating the vegetable broth in a saucepan over medium heat until simmering, then reduce heat to low to keep warm.
- Heat olive oil in a large skillet over medium heat. Add the chopped onion and cook until translucent, about 3-4 minutes.
- Stir in the minced garlic and sliced mushrooms, cooking until the mushrooms are soft and browned, approximately 5 minutes.
- Mix in the buckwheat groats, stirring constantly to toast for 2 minutes, ensuring they're well-coated with the oil and vegetables.
- Pour in the white wine and cook until the liquid is absorbed, about 2 minutes.
- Ladle in the warm vegetable broth, one cup at a time, stirring frequently. Wait until each addition is almost fully absorbed before adding the next.
- Continue this process until the buckwheat is tender and creamy, which should take about 20 minutes.
- Remove from heat and stir in the grated Parmesan cheese and chopped parsley. Season with salt and pepper to taste.
- Serve the risotto warm, with a dollop of sour cream on top if desired.
Notes
For a vegan version, omit the Parmesan cheese and sour cream, or use plant-based alternatives.
Buckwheat is a gluten-free seed, making this dish a great option for those with gluten sensitivities.
The consistency of the risotto can be adjusted by adding more broth for a looser texture or cooking longer for a thicker result.