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    • 1 large clove Garlic
    • 2 Leeks
    • 16 oz Mushrooms
    • 1 Parsley

    Canned Goods

    • 3 cups Vegetable broth

    Pasta & Grains

    • 1 cup Buckwheat groats

    Baking & Spices

    • 1 Kosher salt


    • 2 tbsp Butter
    • 1/2 cup Parmesan cheese, grated

    Beer, Wine & Liquor

    • 1/2 cup Red wine

    Buckwheat risotto with mushrooms and leeks

    • My Health Beet

      Buckwheat risotto with mushrooms and leeks by Running to the Kitchen - gluten free. substitute cheese with vegan parmesan.

    • Emmy

      Buckwheat risotto made with mushrooms and leeks. MODIFICATIONS - Use 12 oz baby portabella and at the very end take 3/4 c. of cashews with water and parsley to make a cream sauce and mix it in right before serving. This is a MUST or you don't get the risotto effect.

    • Liz Babbitt

      Buckwheat risotto with mushrooms and leeks -- Love risotto; can't eat rice. This is genius!!

    • Janie aka Hedgecomber

      Buckwheat risotto with mushrooms and leeks by Runningtothekitchen, via Flickr

    • Kelly Jo Tripp

      Buckwheat risotto with mushrooms and leeks, minus the cheese

    • Christine Valente

      Mushroom and Leek Buckwheat Risotto

    • Christie Pearson

      Buckwheat risotto made with mushrooms and leeks

    • Regan Jones, RD

      mushroom leek and buckwheat risotto

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