Buckwheat Risotto with Mushrooms & Hazelnut Cream

A nontraditional but definitely delicious recipe. Vegan, gluten-free and grain-free!

1/2 C Hazelnuts, soaked overnight
1 C Water
1/2 tsp Salt
1 tsp Lemon juice
1 Tbsp oil, divided
1 Onion, finely chopped
1 Clove of garlic, minced
1 tsp Chopped fresh thyme OR 1/2 tsp Dried thyme
1 C Buckwheat groats, soaked overnight
1 C Vegetable broth
250g/8-9oz Chopped mixed mushrooms (I used Portobello, Chestnut & Oyster but use what’s available to you)
Salt & Pepper
Chopped Fresh Parsley (optional)

View the full recipe at Coconut and Berries →