Prep time: 15 mins

Cooking time:  60 mins

Serving: 12 people


You will need

  • 4 cups of Celebrate Health Beef Stock 
  • 3 tbsp of Melrose Extra Virgin Olive Oil (plus extra to drizzle on mushrooms)
  • 1 brown onion (peeled and finely chopped)
  • 2 cloves of garlic (crushed)
  • 4 sprigs of thyme 
  • 1 1/2 cups of buckwheat (lightly toasted)
  • 100g of goats butter - or a lactose free alternative 


  • 300g of Swiss brown mushrooms (finely chopped)
  • 4 tbsp Liddell's Lactose-Free Cream Cheese 
  • 60g of hazelnuts (toasted and crushed)
  • 30g of anchovies 
  • 1 lemon (zest only)
  • 1 handful of parsley (finely chopped)
  • 50g of pecorino 
  • 100ml of Melrose Extra Virgin Olive Oil 

Step 1

Pour stock into a large saucepan and bring to a gentle simmer over a medium heat. Heat a large deep frying pan over a high heat. Add oil and onions and cook for 3-4 minutes or until translucent and nicely coloured. Add garlic, thyme and buckwheat and cook for 1-2 minutes to nicely toast the buckwheat. Add a few ladles of hot stock and stir occasionally until liquid has been absorbed. Repeat process until all the liquid has been added and buckwheat is tender.


Step 2

Meanwhile prepare your mushrooms, you will need to cook the mushrooms in 2 batches as to many in the pan will cause the mushrooms to sweat and turn grey rather than become slightly crisp and golden.


Step 3

Heat 10g goat butter and 1 tablespoon extra virgin olive oil in a large frying pan over a very high heat. Add half the mushrooms and cook, not stirring for a few minutes. Not stirring should achieve nice crisp, golden edges to the mushrooms. Toss to stir and when just cooked tip into a sieve lined bowl. This will drain the mushrooms and let you catch all the juices that can be stirred back into the risotto. Repeat with remaining mushrooms.


Step 4

To serve, stir though the mushrooms and any caught juices, stir the cream cheese into the hot risotto. Season with salt and pepper to taste.


Step 5

Combine anchovies, lemon zest, parsley, pecorino and olive oil in a bowl and season with salt and pepper. To serve, place spoonfuls of risotto into warmed serving bowls and finish with a scattering of hazelnuts, a few teaspoonful’s of anchovy mixture and freshly grated pecorino if desired.