Buckwheat risotto with Rocket and Onion and Mushroom Vegetables

Summary

Ingredients

• 200 g buckwheat
• 1 onion (s), (diced)
• 400 ml vegetable stock, (strong)
• 300 g onion (s), red
• 500 g mushrooms
• 1 teaspoon, leveled thyme
• some salt and pepper
• 1 tablespoon apple syrup or maple syrup
• 2 tablespoon balsamic vinegar
• 50 g rocket
• 2 spring onion (s)
• 50 g parmesan, (rated)
• 2 tablespoon hazelnuts, (roughly chopped)

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Instructions

1. Rinse buckwheat thoroughly with hot water and drain.
2. Sauté the onion cubes in hot olive oil (Cooking Chef at the highest temp., Stirring interval 3 with flexible stirrer). Add buckwheat and sauté for about 2 minutes!
3. Add hot vegetable stock (CC to 100 °) and simmer for about 20 minutes (put on the splash guard, but open the lid so that the water can be reduced).
4. Buckwheat should still be firm to the bite.
5. In the meantime, cut the onion into wedges and quarter the mushrooms. Fry briefly in hot olive oil, add thyme and season with salt and pepper. Add apple syrup (or maple syrup) and lightly caramelize, deglaze with vinegar and reduce a little. Keep warm!
6. Wash the rocket, clean the spring onions and cut into rings.
7. Arrange the buckwheat on a plate. Put rocket and onion and mushroom vegetables on top and garnish with onion rings, parmesan and hazelnuts!