There is just something about risotto that is comforting, this walnut, mushroom and spinach risotto really rocks the
Walnut, Mushroom and Spinach Risotto.
I’ve waxed lyrical about risotto here a few times. As a result, I will try to avoid the same old ode to the joys of cooking a proper risotto when talking about this walnut, mushroom and spinach risotto.
Well, maybe I will just reinforce that it is pretty much the law that you must sup wine whilst stirring a risotto!
This recipe is full on Autumn. Walnuts and mushrooms are so seasonal right now and spinach is pretty much available all year round in stores.
Walnut trees grow like stink here and they are looking heavy with the harvest this year.
Growing up we only ever had walnuts in the house at Christmas and they were always impossible to open.
So they 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! It is very popular with my readers right now.
What Mushrooms to Use in a Risotto.
You can use any old mushrooms you like in a risotto. There are no rules, they all have subtly different flavours and massively different textures.
I was delighted to find these wonderful mushrooms in our local market this year for this walnut, mushroom and spinach risotto.
They look like ceps/porcini mushrooms but they are nowhere near that expensive. I also use them in my balsamic mushroom pasta recipe.
They are king oyster mushrooms also known as French horn mushrooms and they have a fabulous ‘umami’ flavour.
They also have a great mushroom texture!
I’m not daft enough to think that these mushrooms 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.
If you want to use regular old mushrooms this recipe works just as well with those too!
Do I Really Need Butter?
As far as I am concerned, yes!
Risotto just ain’t quite right without butter, it gives a texture and flavour to a risotto that cannot be replicated.
I cook with a lot of butter, whether it by clarified butter in Indian food or to enrich sauces.
There has been a ‘meme’ doing the rounds for years that purports to be a fine dining chef. It says something along the lines of ‘My food tastes so good because of the amount of butter I use’.
Now whilst I do not just chuck butter at food, I make no bones about my use of it.
It makes food better, as simple as that!
- 50 g Celery
- 50 g Shallot
- 150 g Mushrooms
- 2 Cloves Garlic
- 50 g Butter
- 125 g Risotto Rice
- 100 ml Dry White Wine
- 500 ml Vegetable Stock
- 50 g Spinach
- 100 g Walnuts
- 50 g Parmesan Cheese
- Finely dice the celery, shallot and garlic.
- 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*
- 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.
- Cook until softened which should take 4-5 minutes.
- Add the diced mushroom and garlic cooking on for a further 2-3 minutes.
- Tip in the rice and fry off for 2-3 minutes stirring all the time.
- Turn up the heat to medium high and add the white wine stirring until evaporated,
- 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.
- 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.
If using regular mushrooms, do something similar fry off a few of the larger mushrooms for presentation later and dice the rest.
Nutrition Information:Yield: 2 Serving Size: 1
Amount Per Serving: Calories: 801 Total Fat: 61g Saturated Fat: 20g Trans Fat: 1g Unsaturated Fat: 37g Cholesterol: 75mg Sodium: 1365mg Carbohydrates: 43g Fiber: 7g Sugar: 8g Protein: 20g