Buckwheat risotto with mushrooms and smoked tofu

Steps

1. Fry the chopped onion in the oil for 3 minutes, add the sliced mushrooms and fry for 5 minutes.
2. Stir in the rinsed buckwheat and the diced smoked tofu and fry for 1 minute.
3. Pour in the hot stock and simmer covered on low heat for 15 minutes, stirring now and then.
4. Season with salt, pepper and thyme and serve sprinkled with parsley.