Spinach and Mushroom Risotto with a Walnut Crumb Recipe
A creamy risotto made with onions, celery, garlic, Parmesan, wine, and risotto rice. It's infused with caramelized mushroom slices and lightly wilted fresh spinach, then finished with a crunchy topping of walnuts, breadcrumbs, and cheddar cheese.
Ingredients
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
Instructions
- peel and chop the onion(s) finely, boil the water and add to the stock cube, wash and chop the celery
- 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
- 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
- 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
- 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
- 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.
- wash and slice the mushrooms, add the mushrooms to a second frying pan, cook the mushrooms until coloured, set a side
- 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
- Check on walnut crumb and if ready remove from the oven and set a side
- 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
- place the risotto onto warm plates, sprinkle the walnut crumb on the top, Sprinkle with parmesan shavings and serve
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