This recipe for Buckwheat risotto with porcini, thyme, hazelnut and roast beetroot was two years in the making and I’m happy to say I hit the perfect balance of flavours and textures with this plant-based recipe.
Of course, it’s also gluten and dairy free. I’ve developed a pressure cooker/Instant Pot version and also a stovetop version. The recipe is available right now as a guest post on my colleague Alison Mitchell’s website.
Bon appétit!
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