Did you know you can make risotto with buckwheat groats? This buckwheat risotto with chicken breast, chanterelle mushrooms, zucchini, and sun-dried tomatoes is packed with flavor! It’s a healthy 1-pot fall dinner that you won’t have enough.
What are buckwheat groats?
Buckwheat groats are seeds of a flowering plant related to rhubarb. Contrary to the name, they are not related to wheat. Buckwheat groats are very healthy and naturally gluten-free. They have wonderfully earthy and nutty flavor but not seasoned properly can be a bit bitter and boring. They are very popular in Central and Easter-European cuisines. Make sure to buy toasted buckwheat groats, as they are much more flavorful, but untoasted grains will also work. You can also cook untoasted buckwheat and toast it yourself, as explained in this article.
My family would most often serve buckwheat groats as a side dish, as a part of pierogi filling and sometimes as a stuffing for cabbage rolls (instead of rice).
My other buckwheat recipes:
- Buckwheat salad with roasted beets, orange, feta, and arugula
- Savory buckwheat pancakes with sun-dried tomatoes, and parmesan
What you’ll need to make buckwheat risotto + recipe substitutions:
- Buckwheat groats: it’s best to use toasted buckwheat. Substitutions: pearl barley, regular rice, pearl couscous, millet, bulgur.
- Chicken: it’s best to use chicken breast, alternatively turkey breast.
- Mushrooms: I always use chanterelles when they’re in season, but out of the season button, cremini or porcini mushroom would be great
- Veggies: I used zucchini, but you could also add other vegetables like broccoli or green beans
- Spices and aromatics: onion garlic, French/Italian seasoning, paprika powder, broth, sun-dried tomatoes, and Worcestershire sauce. The last two ingredients are really a flavor bomb!
- To finish: optionally – feta cheese and chopped parsley.
Other chanterelle recipes you may like:
- easy creamy chanterelle sauce
- chanterelle and dill potato fritters
- spaghetti with chanterelles and tomatoes
Buckwheat risotto step by step:
- First, prepare all the ingredients.
- Pan-fry the chicken. Transfer to a plate
- Sautee onion and garlic with spices then add buckwheat and cook for 1-2 minutes.
4. Add the broth, cover and simmer for 5 mins.
5. Add the zucchini, cover and cook for 10 mins.
6. Add the chanterelle mushroom, sun-dried tomatoes, and Worcestershire sauce. Cover and cook for 5 mins.
7. Add the chicken back to the pot. Stir until warmed up. Take the pot off the heat. Season the risotto with salt and pepper. Serve with crumbled feta and chopped parsley. Enjoy!
Buckwheat risotto with chicken and chantarelle mushrooms
- 9 oz chicken breasts 2 small breasts, 250g
- 1 teaspoon Herbes de Provence French/Italian seasoning
- salt and pepper to taste
- 2 tablespoons frying oil
- 1 medium onion
- 4 cloves garlic
- 1 heaped teaspoon Herbes de Provence French/Italian seasoning
- 1 teaspoon paprika powder
- 1/2 cup + 1 Tbsp buckwheat groats 3.5oz/100g, preferably toasted
- 1 and ½ cup broth chicken or vegetable broth
- 1 medium zucchini 300g / 11 oz
- 8 pieces sun-dried tomatoes
- 7 oz chantarelle mushrooms 200g, or cremini mushroom
- 2 teaspoons Worcestershire sauce optional
- salt and pepper to taste
- a small piece of feta cheese optional
- chopped parsley
prepare the ingredients:
- Cut the chicken into 1 inch / 2 cm cubes, rub with spices and season with salt and pepper to taste. You can cook it immediately or leave it to marinate for half an hour or overnight (in the fridge).
- Dice the onion, finely chop the garlic.
- Cut the zucchini into 1 inch / 2 cm cubes and the sun-dried tomatoes into thin strips.
- Rinse the mushrooms, then pat dry with paper towels. Cut large mushrooms in half, leave medium and small mushrooms whole.
cook the risotto:
- Heat a tablespoon of oil in a medium/large pot. Add the chicken pieces and cook over high heat for 2-3 minutes without stirring, until browned. Then stir and cook briefly until cooked through. Transfer to a plate.
- Add another tablespoon of oil to the pot, add the onions and spices, cook over medium-low heat for about 5 minutes, until soft and translucent, then add the garlic and cook, stirring, for another minute.
- Add buckwheat groats, cook, stirring for about 1-2 minutes.
- Pour the broth over the groats, season lightly with salt and pepper, stir well, scraping up all the brown bits at the bottom of the pot. Cover the pot and cook over low heat for 5 minutes.
- Add chopped zucchini, cover and cook for 10 minutes.
- Add the chanterelles, sun-dried tomatoes and Worcestershire sauce, cover and cook for another 5 minutes.
- Add the chicken back to the pot, only to warm it up. Remove the pot from the heat, season the risotto with salt and pepper to taste. Chanterelles and zucchini should be slightly crunchy and buckwheat soft.
- Transfer risotto to plates, sprinkle with crumbled feta cheese, chopped parsley and serve.
- You can make this vegetarian by omitting the chicken, the risotto will be still very good.
- Instead of zucchini you can add broccoli or green beans.
- Instead of chanterelle mushroom you can add button, cremini or porcini mushrooms.
- Instead of buckwheat you can add: regular rice, pearl barley, millet, pearl couscous, bulgur.
Did you make this recipe? Let me know how you liked it and give it a star rating in the comments below! You can also add a photo of your creation!