35 Minutes
Spinach and Mushroom Risotto with a Walnut Crumb

Spinach and Mushroom Risotto with a Walnut Crumb

A savoury risotto with mushrooms and spinach, sprinkled with a walnut crumb

How it's doneDirections

Step 1

If storing walnuts in the freezer remove 40g and allow to defrost.

Set the oven to 165C 365F or gas mark 3

 

Step 2

Boil the water and add to the stock cube.

Step 3

Peel and chop the onion(s) finely, wash and chop the celery

Step 4

1 - 2 Minutes

Add the onions to a pan with a 1/4 of the butter and a spot of olive oil. Cook for a minute or two.

Step 5

  • Add the celery and cook till soft.
  • Peel and crush the garlic using the garlic crusher or chop finely.
  • Add the garlic to the pan

Step 6

  • Place the bread, walnuts into a food processor.
  • Blend until the contents forms a crumb.
  • Grate the cheddar add to the walnut mix.
  • Place the crumb onto a baking tray covered in grease proof paper place in the oven, stir occasionally until the crumb is fully toasted and golden brown about 10 min.

Step 7

  • Wash the risotto rice then add the rice to the onions cook.
  • Cook until the rice starts to look transparent.

Step 8

Add the white wine, cook till wine has evaporated.

Step 9

  • Add enough stock to cover the rice.
  • Then add the stock to the onions and rice mixture a ladle at a time allowing the stock to be absorbed by the rice
  • Continue adding ladle after ladle until all the stock is used up.

Step 10

When the water is fully incorporated the rice should be cooked, it should be soft on the outside with a slight bite in the middle.

Step 11

  • While the chicken is cooking,
  • Wash and slice the mushrooms.
  • Add the mushrooms to the frying pan.
  • Cook the mushrooms until coloured set a side

Step 12

When the risotto is cooked.

  • Return the mushroom to the heat add the spinach to the pan.
  • Cook the spinach until it wilts if using fresh if using frozen just heat through.

Step 13

5 Minutes

  • Finely grate the parmesan.
  • Add the parmesan and the remaining butter to the rice.
  • Stir and then place a lid on the pan and leave for five minutes.
  • Add the spinach mixture to the risotto and stir

Step 14

Share the contents of the pan equally between the serving bowls, sprinkle the walnut crumb on the top

What you needIngredients

Servings 2
Utensils
  • 2 Frying Pan
  • 1 Chopping Board
  • 1 Large Knife
  • garlic crusher
  • 1 Jug
Risotto
  • 35 grams butter
  • 200 grams Risotto Rice
  • 1 onion
  • 200 grams spinach
  • 250 grams mushrooms
  • 1 garlic clove
  • 1 Vegetable Stock Cube
  • 1 celery stick
  • 100 ml White Wine
  • 500 ml Water
  • 50 grams Parmesan
  • 40 grams walnuts
  • 1/2 sliced bread (brown)
  • 10 grams cheddar cheese
  • Black Pepper - to taste
  • Salt - to taste

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