Contrary to its name, buckwheat is 100% gluten-free and is a significant source of magnesium required for a healthy cardiovascular system.
Serves: 2 | Cook Time: 30 mins | Calories: 471 | Type: Vegan + Gluten-Free | Macros P: 14g / C: 68g / F: 19g
- 120g buckwheat
- 400g butternut squash
- 150g chestnut mushrooms
- 1 red onion
- 2 garlic cloves
- 2 tsp tahini (sesame)
- 1 tbsp nutritional yeast (for cheese flavour)
- 1/2 vegetable stock cube (celery)
- 2 tsp pumpkin seeds
- Handful of fresh sage
Already in your kitchen
- Sea salt & black pepper
- Coconut oil / olive oil
At Mindful Chef we source, pre-portion, and then deliver all these good-for-you ingredients together with a recipe card to save yourself time shopping. You'll also receive fresh organic produce for lots of other healthy dinners.
- Preheat the oven to 220C / gas mark 7 and boil a kettle.
- Peel and finely chop the squash. Place on a baking tray, drizzle with 1 tbsp oil and place in the oven for 15 mins until softened. Remove the squash from the baking tray. Rub the sage leaves with 1/2 tbsp olive oil and place on the baking tray in the oven for 5 mins.
- Meanwhile, finely chop the garlic, dice the red onion and finely slice the mushrooms.
- Dissolve the vegetable stock cube in 300ml boiling water.
- Heat a medium-sized pan with 1/2 tbsp oil on a medium heat and fry the garlic and onion for 5 mins until softened. Then add the mushrooms and cook for 3 mins. Rinse the buckwheat and add to the pan, stir for 1 min and then add the vegetable stock.
- Simmer for 15 mins, then stir through the tahini, nutritional yeast, pumpkin seeds and roasted squash and cook for a further 2 mins until all the water has been absorbed. Add more boiling water if needed.
- Spoon the roasted squash risotto into two warm bowls and sprinkle over the crispy sage leaves.