Veggie Spinach and Mushroom Risotto with a Walnut Crumb

Spinach and Mushroom Risotto with a Walnut Crumb

35 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. 

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What you need Ingredients

topping

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

Risotto

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

How it's done Directions

Step 1

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

Step 2

  • set the oven to 165C 365F or gas mark 3

Step 3

  • boil the water and add to the stock cube

Step 4

  • peel and chop the onion(s) finely

Step 5

  • wash and chop the celery

Step 6

  • 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

Step 7

  • peel and crush the garlic using the garlic crusher or chop finely
  • add the garlic to the frying pan

Step 8

  • wash the risotto rice
  • add the rice to the onions
  • cook until the rice starts to look transparent

Step 9

  • add the white wine to the frying pan, cook till wine has evaporated

Step 10

  • 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 11

  • 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 12

  • while the rice is cooking

Step 13

  • Place the bread, walnuts into a food processor
  • blend until the contents forms a crumb

Step 14

  • grate the cheddar
  • add to the walnut mix

Step 15

  • 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 16

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

Step 17

  • 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 18

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

Step 19

  • 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 20

  • place the risotto onto warm plates
  • Sprinkle with parmesan shavings and serve

Step 21

  • share the contents of the pan equally between the serving bowls
  • sprinkle the walnut crumb on the top

What you need 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

Pea Asparagus and Crushed Parsnip Crisps Risotto

Leek & Butternut Squash risotto with walnut & sage crumb

Garlic, Thyme & Mascarpone Risotto

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