When the onions become translucent and most of the water released from the mushrooms has been evaporated, add the buckwheat groats and toast until a fragrant, nutty aroma is released.
Add 1 cup broth, 1 tbsp of lime juice, salt, and thyme and simmer on low heat, stirring constantly, until most of the liquid has been absorbed. Add another cup of broth, stirring constantly, and wait for the liquid to be absorbed before adding more broth. Repeat process until all 5 cups of broth have been absorbed into the risotto.
Remove from heat and stir in the nutritional yeast and lime zest.
Garnish the buckwheat risotto with more lime zest, parsley and diced green onion. Drizzle with leftover lime juice and truffle oil for an added flavor boost.
Recipe by Eat Thrive Glow at https://www.eatthriveglow.com/buckwheat-mushroom-risotto/