Buckwheat Risotto with mushrooms

What you need:

2 tbsp. liter. olive oil
1 pc. Knorr bouillon " Soul lunch mushrooms "
200 grams of mushrooms
1 cup buckwheat
1 medium onion tetramer
2 cloves of garlic
20 g butter


What to do:

Onions, garlic and mushrooms cut into small cubes. 1 pc. Knorr bouillon " Soul lunch mushrooms "dissolve in two cups of hot water. At the heated olive oil fry the onion and garlic until golden brown. Add the mushrooms and butter and cook, stirring, for 2 minutes. Pour buckwheat washed with cold water. Fry is still a couple of minutes, then slowly pour in the broth until buckwheat has absorbed all the liquid.

Cooking recipes with photosspan class='item'> By Cooking recipes with photos Published: 2013-05-16T22:11:00-07:00 Buckwheat Risotto with mushrooms 3 11 reviews