Earthy buckwheat is a great match for mushrooms and chicken. Boiling it first gives you a head start so you can turn it into a creamy risotto in less than 10 minutes.
- 150 gm toasted hulled buckwheat (see note)
- 60 ml (¼ cup) olive oil
- 4 chicken breasts, preferably bone-in, skin-on (250gm each; see note)
- 80 gm butter, coarsely chopped
- 1 white onion, diced
- 4 garlic cloves, thinly sliced
- 500 ml (2 cups) chicken stock, hot
- 2 tbsp pouring cream
- 20 gm parmesan, finely grated, plus extra to serve
- 300 gm assorted seasonal mushrooms, such as pine, chestnut, Swiss brown and enoki, cut into bite-size pieces
- 1Preheat oven to 200C. Boil buckwheat until just tender (7-8 minutes), drain well and set aside.
- 2Heat 1 tbsp olive oil in a large non-stick ovenproof frying pan over medium heat, add chicken and cook, turning occasionally, until golden brown (2-3 minutes). Add 15gm butter to pan, transfer to oven and roast chicken, turning once, until just cooked (5-7 minutes). Set aside on a warm plate to rest (5 minutes), reserving pan.
- 3Heat 20gm butter and 1 tbsp oil in a saucepan over medium-high heat until butter melts, add onion and half the garlic, and sauté until onion is tender (5-7 minutes). Add buckwheat and stock and stir until stock is absorbed (6-9 minutes). Stir in cream, then parmesan and season to taste.
- 4Heat remaining butter and oil in reserved pan over high heat until foaming, add mushrooms and remaining garlic, and stir until mushrooms are tender and just turning golden (2-3 minutes). Serve risotto with chicken and topped with mushrooms and extra parmesan.
Note Toasted hulled buckwheat is available from select delicatessens and the health-food section of supermarkets. Bone-in chicken breasts are available from butchers; otherwise substitute breasts of the same size without the bone.