Loading...

Spinach Mushroom and Walnut Risotto

>>>Spinach Mushroom and Walnut Risotto
There is just something about risotto that is comforting, this spinach, mushroom and walnut risotto plays with autumnal flavours for the win!

I’ve waxed lyrical about risotto here a few times so I will avoid the same old ode to the joys of cooking a proper risotto when talking about this Spinach, Mushroom and Walnut Risotto… Well maybe I will just reinforce that it is pretty much the law that you must sup wine whilst stirring a risotto, so there! This recipe is full on Autumn, a walnuts and mushrooms are so seasonal right now and no doubt I’ll be making walnut risotto again in the near future as walnut trees grow like stink here and they are looking heavy with harvest this year.

Growing up we only ever had walnuts in the house at Christmas and they were always impossible to open so sat in a bowl on the table until they were thrown away well into the new year. Now I use them in all sorts of recipes, you must check out this pureed pumpkin risotto with walnuts that seems to be very popular with my readers right now. I’m guessing getting ‘gifts’ of 10’s of kilos every year kinda does that to you!

I was delighted to find these wonderful mushrooms in our local market this year for this spinach, mushroom and walnut risotto, they look like ceps/porcini mushrooms but they are no where near that expensive. They are king oyster mushrooms also known as French horn mushrooms and they have a fabulous ‘umami’ flavour and a great mushroom texture, I’m not daft enough to think that these shrooms will be available in your local store but I encourage you to be adventurous. See what you can get your hands on and have a play with something new, but of course if you want to use regular old mushrooms this recipe works just as well with those too!

There is just something about risotto that is comforting, this spinach, mushroom and walnut risotto plays with autumnal flavours for the win!
Print
Like this recipe? Then you should definitely check out this one!  Grilled Stuffed Mushrooms

Spinach, Mushroom and Walnut Risotto

There is just something about risotto that is comforting, this spinach, mushroom and walnut risotto plays with autumnal flavours for the win!

Course Main Course
Cuisine Italian
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 2
Author Brian Jones

Ingredients

  • 50 g Celery: Diced.
  • 50 g Shallot: Finely diced.
  • 150 g Mushrooms: I used some king oyster mushrooms but any old shrooms are good.
  • 2 Cloves Garlic. Finely diced.
  • 50 g Butter.
  • 125 g Risotto Rice.
  • 100 ml White Wine. Something dry.
  • 500 ml Vegetable Stock.
  • 50 g Spinach.
  • 100 g Walnuts.
  • 50 g Parmesan Cheese.

Instructions

  1. If using larger king oyster mushrooms slice 3 of them in half and heat a little oil in a pan and sear over a high heat to get a nice colour.  Dice the rest *SEE NOTE BELOW*

  2. Remove from the pan and reduce the heat to medium and add 35g of the butter and when it foams the celery and the shallot.

  3. Cook until softened which should take 4-5 minutes.

  4. Add the diced mushroom and garlic cooking on for a further 2-3 minutes.

  5. Tip in the rice and fry off for 2-3 minutes stirring all the time.

  6. Turn up the heat to medium high and add the white wine stirring until evapourated,

  7. Reduce the heat to medium again and add the stock a little at a time, stirring as often as possible only adding more stock when the last has been all taken up.

  8. When the rice is cooked and the stock all gone, turn off the heat and add the remaining butter, Parmesan cheese, spinach, Walnuts and previously fried mushrooms and allow to sit for 5 minutes.

Recipe Notes

If using regular mushrooms, do something similar fry off a few of the larger mushrooms for presentation later and dice the rest.

Like this recipe? Then you should definitely check out this one!  Pumpkin Gnocchi with Roasted Chestnuts and Blue Cheese
There is just something about risotto that is comforting, this spinach, mushroom and walnut risotto plays with autumnal flavours for the win!
There is just something about risotto that is comforting, this spinach, mushroom and walnut risotto plays with autumnal flavours for the win!
2017-11-10T05:12:23+00:00

10 Comments

  1. Katie | Healthy Seasonal Recipes November 10, 2017 at 12:07 pm - Reply

    Oh wow! Jealous that you found those mushrooms at our market. They look so meaty! Yum!

    • Brian Jones November 14, 2017 at 6:17 am - Reply

      They are superb Katie, a great texture and flavour πŸ™‚

  2. Christine November 10, 2017 at 1:09 pm - Reply

    It looks as beautiful as I bet it is delicious! The flavors leap off the page with those gorgeous photos! Yum!

  3. Lisa|Garlic & Zest November 10, 2017 at 2:04 pm - Reply

    The flavors in this risotto are spot on — and I just love your photography! I always sip a glass of wine when making risotto — I think it’s actually an instruction in the recipe!

    • Brian Jones November 14, 2017 at 6:21 am - Reply

      Thanks Lisa, you are too kind! Could not agree more about the wine, I would go further than saying it is an instruction… Let’s face it if cook has not been liberally marinaded in wine for 30 minutes you cannot even call it a risotto… Period πŸ˜€

  4. Shashi at SavorySpin November 10, 2017 at 4:55 pm - Reply

    Those mushrooms sure look tempting in that spinach and walnut risotto – there’s a store near me that carries a wide array of mushrooms and am hoping they have these King oyster/French Horn mushrooms! Btw – I just learned I haven’t been making risotto in the right way – you see, I’ve never had something to sip on while making it – that needs to change! πŸ™‚
    Happy Friday Brian, hope your weekend is wonderful.

    • Brian Jones November 14, 2017 at 6:24 am - Reply

      What, what, what? Can you even call it risotto without having a wee sip of something something? Hahahahaha, happy weekend to you too Shashi πŸ˜€

  5. Tina Lindquist November 10, 2017 at 5:30 pm - Reply

    I haven’t made risotto in a long time, I need to make this, I forgot how much I love this, saving for later:)

Leave A Comment

By continuing to use the site, you agree to the use of cookies. more information

The cookie settings on this website are set to "allow cookies" to give you the best browsing experience possible. If you continue to use this website without changing your cookie settings or you click "Accept" below then you are consenting to this.

Close