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buckwheat risotto in a green plate, violet kitchen cloth in the backgroung
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Buckwheat risotto with chicken and chantarelle mushrooms

with zucchini and sun-dried tomatoes
Course dinner
Cuisine international
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 2 people
Calories 703kcal
Author Aleksandra



  • 9 oz chicken breasts 2 small breasts, 250g
  • 1 teaspoon Herbes de Provence French/Italian seasoning
  • salt and pepper to taste

buckwheat risotto:

  • 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

to serve:

  • 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.
  • Enjoy!


  • 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.


Calories: 703kcal