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
- 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.
- 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.
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.