Friday, February 8, 2013

vegetarian risotto
Spinach Mushroom Risotto with Toasted Pecans
Chiffonade of Fresh Spinach Garnish

Combining two favorite risotto dishes – spinach risotto and mushroom risotto, into one – and adding toasted pecans plus an unexpected garnish of fresh spinach ribbons equals one bright and satisfying vegetarian meal. Crunchy toasted pecans contrast the creamy risotto, earthy caramelized mushrooms complement tender wilted baby spinach. A sprinkle of Parmesan and glass of wine were the only accompaniments.

 Spinach Mushroom Risotto Recipe

saute oyster mushrooms

  •  5 1/2  c. vegetable broth
  • 2 T. olive oil
  • 1/2 c. finely diced shallot
  • 1/2 c. dry white wine
  • 1 1/2 c. arborio rice

In one pot, bring vegetable broth to a simmer. In another heavy-bottomed sauce pan, heat oil over medium-high heat. Add shallot and cook until it becomes a very light golden color. Add rice and stir to coat all the grains. Add wine and cook until almost completely evaporated. Then turn down the heat and add the broth, one ladle at a time, constantly stirring as the rice absorbs the liquid.

vegetarian risotto

  • baby spinach
  • oyster mushrooms – separated into bite-sized stalks, sautéed in olive oil, seasoned with salt & pepper
  • button mushrooms – sliced, sautéed in olive oil with minced garlic, seasoned with salt & pepper
  • toasted pecans, chopped
  • fresh grated nutmeg
  • grated parmesan (*or nutritional yeast)
  • salt & fresh ground pepper

When the rice is tender and creamy, remove from heat. Fold in the cheese, spinach, mushrooms, and pecans. Season to taste with nutmeg, salt, and pepper. Reserve some mushroom slices and pecans for garnish.

chiffonade spinach garnish
Stack several baby spinach leaves then roll into a cigar, slice the spinach into fine ribbons. Garnish the risotto with reserved mushrooms, pecans, and chiffonade of spinach. Serve extra grated Parmesan on the side.

*Note: A vegan version can substitute nutritional yeast for Parmesan.

8 comments • Filed in: Meatless

8 Responses to “Spinach Mushroom Risotto with Pecans”

  1. cihan says:

    Again, unbelievable, beautiful dishes. I am a cook and I feel like I am not now:) Many blessing for your blog.

  2. Alison says:

    As many have already said, I love the addition of pecans to this dish! Very unexpected, but it sounds wonderful.

  3. Spinach and mushroom are very common combination yet you always give us excitement with this gorgeous recipe! How do you make it happen? I want to eat this, I’m a huge risotto fan!

  4. mjskit says:

    Oh My! This is a delicious looking risotto! I love the mix of mushrooms and the spinach, but the addition of the pecans is brilliant! What fabulous flavors!

  5. This looks so beautiful and delicious! I love mushroom risotto so much, and the addition of the spinach and pecans is amazing!

  6. How can I go and eat my plain old ham sandwich for lunch after seeing this? I need to get to the store for fixins’ for this delicious risotta. I’m glad Adri also discovered your blog. She has a terrific site as well.

  7. Adri says:

    What a positively glorious winter risotto. It is an entire meal, and will be making an appearance at my home soon. I found your site through Ciao Chow Linda, and I certainly am glad I did. Thanks for the terrific recipe, and your pix are wonderful!

  8. pam says:

    Risotto has become my go-to winter dish. I love the combo in this and those fresh spinach slivers are perfect!

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