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!
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