The taste of buckwheat completely changes when it is cooked like a risotto, adding the liquid a little at a time until it is fully absorbed. It takes a bit of patience as the secret is to keep stirring and adding small amounts of liquid as soon as it dries up but it is worth the time spent doing this.

2 onions
200g buckwheat
2 tablespoons olive oil
10g butter
150g mushrooms, sliced
Salt and pepper
1 glass of white white
1 glove garlic, crushed and finely chopped
100g grated gran padano
A pinch of Schwartz dried thyme
Fresh parsley
Grated zest of half a lemon
1 Burrata by Murghella

In a hot pan place the buckwheat and dry roast it by shaking the pan over high heat until it starts to change colour. Remove the buckwheat from the pan immediately.

In a saucepan, cook the chopped onion and mushrooms in a little olive oil and half the butter. Season with salt and pepper, add the thyme and garlic. When they are cooked keep some of the mushrooms aside for garnish and then add the buckwheat. Keep stirring and add the stock a little at a time and keep stirring until the buckwheat absorbs all the stock. Carry on adding stock little by little as you would with risotto, then add the wine and carry on with the same process. Always stir until all the liquid is absorbed until adding more.

Stir in the parmesan, parlsey and pour into a large serving plate. Garnish with more parsley, grated lemon zest. Drizzle with olive oil and serve with burrata.

This is a gluten free recipe.

You can watch Lea cook live on TVM2 every day and you will find more of her recipes on and follow her blog on

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