Creamy Mushroom and Spinach Risotto Recipe

Creamy mushroom and spinach risotto topped with brown butter cooked walnuts.

Creamy Mushroom and Spinach Risotto Recipe

There is just something about risotto that is comforting; this walnut, mushroom and spinach risotto plays with autumnal flavours, and it is absolutely delicious.

Course Main Course

Cuisine Anglo Italian

Keyword mushroom and spinach risotto, mushroom risotto, spinach risotto

Prep Time 10

Cook Time 45

Total Time 55

Servings Servings

Calories 759kcal

Author Brian Jones

Ingredients

1 tablespoon Olive Oil
250 g Baby Button Mushrooms 2 Cups
2 tablespoon Mushroom Ketchup
125 g Risotto Rice ⅔ Cup
1 Small-Medium Echalion or Banana Shallot 35g
35 g Celery ⅓ Cup
2 Cloves Garlic
50 g Butter 3 tablespoon + 1 teaspoon
125 ml Dry White Wine ½ Cup
500-650 ml Vegetable Stock 2-2½ Cups
250 g Baby Spinach 8-9 Cups
125 ml Water ½ Cup
75 g Parmesan Cheese ¾ Cup
35 g Walnut Halves ⅓ Cup
Salt (as needed)

Instructions

Place the vegetable stock in a small 15cm or 6" saucepan and bring it to a simmer.
Cut the shallot in half, peel it and then dice it as finely as you can.
Dice the celery as finely as you can.
Peel and dice the garlic cloves as finely as you can.
Heat a 28cm or 11" frying pan over a medium-high heat, and when it is hot, add the olive oil, then fry the mushrooms for 3-5 minutes, stirring regularly.
Pour in the mushroom ketchup, then sauté for another 30-60 seconds, remove the mushrooms and return the pan to a medium heat.
Add half of the butter, and when it begins to foam, add the diced shallot and celery and cook for 2 minutes, scraping the "fond" from the bottom of the pan as you go.
Throw in the garlic and cook for another minute.
Add in the risotto rice, and stir continuously for 2-3 minutes; the edges of the rice should become opaque.
Pour in the white wine and stir until almost all of the wine has evaporated or absorbed. You should end up with a starchy residue in the base of the pan.
Have a taste of the stock before you get started, and add salt if you think that it needs it. Then add a ladle of the hot vegetable stock and stir again until almost all of the stock has been absorbed and you have a similar white starchy residue in the base of the pan. Repeat until the rice is almost cooked.
Pour the 125ml (½ Cup) of water into the base of a 20cm or 8" saucepan and bring it to a boil, throw in the spinach and cook it until it has wilted, drain it through a colander pressing out as much liquid as you can (I use a ladle for this), then transfer it to a chopping board and roughly chop it.
When you add the last ladle of stock to the pan, return the mushrooms and add the spinach, stir and cook until the rice has the tiniest bit of texture left.
Remove the risotto from the heat (you want a slightly wet risotto at this point) and add the parmesan cheese, stir until it has melted, then add a lid, and let it sit for 5 minutes before serving.
Heat a small (20cm or 8") frying pan over a high-medium heat and add the butter. When the butter has begun to brown (not burn), add the walnut halves and saute for 2-3 minutes, and serve them on top of the risotto with a drizzle of the brown butter.

Nutrition