Veggie Spinach and Mushroom Risotto with a Walnut Crumb

Spinach and Mushroom Risotto with a Walnut Crumb Recipe

Name: Spinach and Mushroom Risotto with a Walnut Crumb
Prep time: 10 min
Cook time: 35 min
Total time: 35 min
Cuisine: italian
Ingredients: black pepper (to taste); 0.5 slices brown bread; 25 grams butter; 1 stick celery; 10 grams cheddar cheese; 1 cloves garlic; 200 grams mushrooms; 0.5 tbsp olive oil; 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; 40 grams walnuts; 500 ml water; 100 ml white wine

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 liquid 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

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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.

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35 Minutes