Clay Pot Wild Mushroom Buckwheat Risotto


Serves 6

  • 2 cups of buckwheat
  • 300g wild mushroom
  • 1 large onion diced
  • 3 garlic cloves crushed
  • 400ml vegetable stock
  • 200ml white wine
  • Juice of 1 lemon
  • 2 handfuls of cavolo nero
  • 10 cherry tomatoes
  • 1/2 fennel bulb
  • 1 handful of basil


  • Start by soaking your clay pot for 15 mins.
    Soften onion and garlic for 5 mins, add the buckwheat for a further 5 mins and stir. Add the mixture to the pot along with 250ml of veg stock, mushrooms, tomatoes, thyme, cavolo nero, wine, fennel, lemon.
  • Place the clay pot into a cold oven. Then put the temperature to 180. Cook for 1 hour... at 50 mins take out and check the liquid, if needed add the remaining veg stock. Once cooked place the basil on top and serve! Enjoy! X