Prune, Mushroom, Leek & Buckwheat Risotto

Let’s be honest; Napa Valley has always been on my bucket list of top travel destinations. I’m a little bit of a red wine aficionado and the thought of the rolling valleys and green hills of wine county in hot and sunny California have always made me want to venture out there.

When the California Prune Board reached out to me this summer and invited me to visit Napa to learn more about California prunes, I said yes in a heartbeat. When they said the event would be hosted in the Culinary Institute of America, I couldn’t pack my bags soon enough to join them.

I’ll admit there wasn’t the slightest trepidation or hesitation on my end; granted a few double takes at the e-mail invitation to make sure I was reading it correctly… but hey; excitement all around!

From the breathtakingly beautiful scenery to feasting under the stars on big family-style tables; I loved every bit of the Napa life. From having brunch in a crisp morning in the middle of an orchard; to rolling up our sleeves and preparing food at the Culinary Institute of America; the experience surpassed all my expectations and then some. I got to share my love of good food with such a great group of talent.

Meeting the growers themselves, as well as the California Prune Board members was very informative as they told us about the land from a first-person narrative. I learned so much, soaked it all in, and got inspired to write a little recipe using my new favorite ingredient: California prunes!

The panel introduction was followed by Chef Peter Sidwell’s cooking demo which had everyone equally intrigued and amazed by his humor, technique and dexterity in the kitchen.

This little unassuming dried fruit is packed with a myriad of health benefits that are seldom advertised and we should all be in the know about. Grandma was always right; prunes are great for gut health and digestion. But wait, it doesn’t end there!

They’re packed with fiber which acts as a prebiotic, they’re full of antioxidants and they’re great for bone health. In fact, a recent study found that one serving (about 5 California prunes) helps slow bone loss in postmenopausal women. All good things for your body.

And here’s the thing about prunes I find so incredibly appealing; they’re so versatile and pair so well with many flavors! From creamy feta to prosciutto, from walnuts to balsamic vinaigrette; they’re the perfect compliment to so many of the flavors you already love. Which brings me to my next point; have you ever thought of how much prunes, which are naturally sweet with no added sugars, would elevate risotto as opposed to using cranberries, which are often coated in dried sugar?

Buckwheat is nutty, yet creamy and reminds me more of pasta than rice. The texture is wonderful for risotto; it just works beautifully with the dish. I added a melange of cremini, oyster and portobello mushrooms cooked in olive oil, sage, sea salt, pepper, tamari sauce and a pinch of garlic. I love to use sage or thyme or both when prepping risotto. They smell of Christmas! For sweetness, I added prunes and for that crunch; your choice of chopped chestnuts or walnuts will do. I hope you enjoy this much healthier version of an old favorite as much as I do!

Prune, Mushroom, Leek and Buckwheat Risotto

Servings: 6-8
Difficulty: easy
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Ingredients

1 cup of organic buckwheat
2 cups of water or bone broth
3 tbsp of extra virgin olive oil (feel free to add a dash of truffle oil for bonus flavor!)
1-2 large leeks thinly sliced (only white and pale green parts, not the stem)
1-2 shallots (peeled) and thinly sliced
1/2 carton of crimini mushrooms ~1 cup
1/2 carton of portobello and/or oyster mushrooms~1 cup
2 tbsp of tamari sauce (gluten-free, aged soy sauce)
3 cloves of finely minced garlic
sea salt & pepper to taste
pinch of sumac
1/2 cup of rough chopped prunes (dried plums)
3/4 cup of either chopped roasted walnuts or roasted chestnuts
1 tsp of dry sage or a pinch of fresh sage leaves

Instructions

Wash & rinse the buckwheat in cold water.
In a stock pot, bring 2 cups of water to a boil. Add the buckwheat & 1 tbsp of extra virgin olive oil. Cover with a lid, reduce the heat & allow to simmer for about 20 mins. Remove from the heat & let it fluff up as it cools.
Bring a sauce pan to medium-high heat & add 2 tbsp of extra virgin olive oil. Add the leeks, shallots & mushrooms. Season with sea salt, pepper, sumac & sage. After 5-10 minutes & when they’ve started to soften, add the prunes, 1-2 tbsp of tamari sauce & the minced garlic.
Cook for another 3-5 minutes on low heat & stir so that the veggies don’t stick to the bottom of the pan.
Throw the sautéed mushrooms, shallots, prunes & leeks mix over the cooled buckwheat & toss around to mix.
Top with dried walnuts or chestnuts before serving. I also like to garnish with some sage or rosemary sprigs. Serve with a glass of red and enjoy!!!

Bonus Points: For that risotto-like brothy consistency; slightly under-cook or add a touch of more liquid. Tastes delicious with some good quality aged parm grated on top and then tossed.

By: Aleyda| The Dish On Healthy