Veggie Spinach and Mushroom Risotto with a Walnut Crumb

Spinach and Mushroom Risotto with a Walnut Crumb Recipe

30 Minutes
Serves: 2
A creamy risotto with onions, celery, garlic, parmesan, wine and risotto rice,  The risotto is flavoured with sliced caramelised mushroom and fresh spinach lightly wilted. It is topped with a crunchy crumb of walnuts, breadcrumbs and cheddar cheese. 

Recipe Ingreds

topping

  • 10 grams cheddar cheese
  • 0.5 slices brown bread
  • 40 grams walnuts

Risotto

  • black pepper (to taste)
  • 25 grams butter
  • 1 stick celery
  • 1 cloves garlic
  • 200 grams mushrooms
  • 1 whole onions
  • 30 grams parmesan or pecorino cheese
  • 120 grams risotto rice
  • salt (to taste)
  • 200 grams Spinach
  • 0.5 cube stock cube veg
  • 500 ml water
  • 100 ml white wine
  • 0.5 tbsp olive oil

Recipe with pictures Steps

Step 1

  • peel and chop the onion(s) finely
  • boil the water and add to the stock cube
  • wash and chop the celery

Step 2

  • add the onions and celery to the frying pan
  • with a 1/4 of the butter and a spot of olive oil
  • cook for a minute or two
  • peel and crush the garlic using the garlic crusher or chop finely
  • add the garlic to the frying pan

Step 3

  • wash the risotto rice
  • add the rice to the onions
  • cook until the rice starts to look transparent
  • add the white wine to the frying pan, cook till wine has evaporated

Step 4

  • 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.
  • 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
  • while the rice is cooking

Step 5

  • set the oven to 165C 365F or gas mark 3
  • Place the bread, walnuts into a food processor
  • blend until the contents forms a crumb
  • grate the cheese
  • add to the walnut mix

Step 6

  • cover the baking tray with the grease proof paper.Place the crumb onto a baking tray place in the oven, stir occasionally until the crumb is fully toasted and golden brown about 10 min.

Step 7

  • wash and slice the mushrooms
  • add the mushrooms to a second frying pan
  • cook the mushrooms until coloured
  • set a side

Step 8

  • when the risotto is cooked
  • add the spinach to the risotto rice
  • cook the spinach until it wilts if using fresh if using frozen just heat through
  • add the mushrooms to the risotto and stir

Step 9

  • Check on walnut crumb and if ready remove from the oven and set a side

Step 10

  • using a potato peeler make shavings of parmesan
  • finely grate the remaining parmesan
  • add the parmesan and the remaining butter to the rice
  • season with salt and pepper
  • Stir and then place a lid on the pan
  • leave for five minutes

Step 11

  • place the risotto onto warm plates
  • sprinkle the walnut crumb on the top
  • Sprinkle with parmesan shavings and serve

Recipe Utensils

  • 1 baking tray
  • 1 chopping board
  • 1 food processor
  • 2 frying pan
  • 1 Garlic crusher
  • 2 grater
  • 1 grease proof paper
  • 1 jug
  • 1 large knife
  • 1 potato peeler
  • 1 sieve

About our veggie spinach and mushroom risotto recipe

A creamy risotto topped with a delicious crunchy crumb of breadcrumb, walnut and cheese. A traditional risotto of onions, short grain rice, celery, garlic, wine and parmesan, with the addition of caramelised mushrooms and fresh spinach. 

More vegetable risottos

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