Spinach and Oyster Mushroom Risotto

AuthorElisa BookerDifficultyIntermediate

Easy and very tasty Risotto
Adapted from recipe at www.kitchentreaty.com

Yields1 Serving
Prep Time9 minsCook Time36 minsTotal Time45 mins

 125g oyster mushrooms
 2 tablespoons extra-virgin olive oil, plus more for garnish
 4 cloves garlic, chopped
 Sea salt
 1 tablespoons mirin (rice wine)
 500ml cups light vegetable broth
 1/2 small red onion, thinly sliced
 3 thinly sliced green onions, white and green parts
 3/4 cup Arborio rice
 1/2 cup dry white wine
 1 packed cups thinly sliced fresh spinach
 A pinch of oregano
 Squeeze lemon to taste
 Freshly ground black pepper
 Fried nooch or pesto (see separate recipes) to serve (optional)

Mushrooms:
1

Clean and slice mushrooms

2

Heat 1 tablespoon olive oil in a medium skillet and sizzle half the chopped garlic in it for about 30 seconds. Add the mushrooms and a big pinch of salt and toss the mushrooms over high heat for 4 to 5 minutes.

3

Add the mirin and continue to stir and toss the mushrooms as the liquid cooks away and the mushrooms develop golden edges.

4

Turn off the heat and leave the mushrooms in the warm pan until needed.

Risotto
5

Heat the remaining olive oil in a large nonstick pan and saute the red onion, remaining garlic, and green onions over high heat, stirring, until the onions begin to colour.

6

Add the rice to the onion mixture and stir it over medium heat for 2 to 3 minutes.

7

Add the wine and keep stirring as it cooks away for a few minutes.

8

Add the spinach and oregano and gently lift and turn the rice and spinach together for 2-3 minutes, until the spinach wilts.

9

Add a soup ladle of the hot broth to the rice and stir it in, keeping it just at a simmer. When the liquid is nearly absorbed, add another ladleful. Continue this way, adding broth a bit at a time and stirring constantly with a wooden spoon, until most of the broth is used and the rice is al dente, 20 to 25 minutes. A slightly creamy sauce will form around the rice kernels, which are no longer crunchy but still firm.

10

When the rice has achieved the perfect tender-firm texture, squeeze in a few drops of lemon juice, stir in a last ladle of broth and taste. Correct the seasoning with another drop of lemon or a bit of salt/pepper if needed.

To Serve
11

Shortly before the risotto is ready, give the mushrooms another stir over medium heat – just a minute or so.

12

Spoon the risotto into shallow bowls. and top with a spoonful of the sautéed mushrooms.

13

Tastes great by itself of for a bit of extra zing, drizzle with fresh homemade pesto or sprinkle on some fried nooch

Ingredients

 125g oyster mushrooms
 2 tablespoons extra-virgin olive oil, plus more for garnish
 4 cloves garlic, chopped
 Sea salt
 1 tablespoons mirin (rice wine)
 500ml cups light vegetable broth
 1/2 small red onion, thinly sliced
 3 thinly sliced green onions, white and green parts
 3/4 cup Arborio rice
 1/2 cup dry white wine
 1 packed cups thinly sliced fresh spinach
 A pinch of oregano
 Squeeze lemon to taste
 Freshly ground black pepper
 Fried nooch or pesto (see separate recipes) to serve (optional)

Directions

Mushrooms:
1

Clean and slice mushrooms

2

Heat 1 tablespoon olive oil in a medium skillet and sizzle half the chopped garlic in it for about 30 seconds. Add the mushrooms and a big pinch of salt and toss the mushrooms over high heat for 4 to 5 minutes.

3

Add the mirin and continue to stir and toss the mushrooms as the liquid cooks away and the mushrooms develop golden edges.

4

Turn off the heat and leave the mushrooms in the warm pan until needed.

Risotto
5

Heat the remaining olive oil in a large nonstick pan and saute the red onion, remaining garlic, and green onions over high heat, stirring, until the onions begin to colour.

6

Add the rice to the onion mixture and stir it over medium heat for 2 to 3 minutes.

7

Add the wine and keep stirring as it cooks away for a few minutes.

8

Add the spinach and oregano and gently lift and turn the rice and spinach together for 2-3 minutes, until the spinach wilts.

9

Add a soup ladle of the hot broth to the rice and stir it in, keeping it just at a simmer. When the liquid is nearly absorbed, add another ladleful. Continue this way, adding broth a bit at a time and stirring constantly with a wooden spoon, until most of the broth is used and the rice is al dente, 20 to 25 minutes. A slightly creamy sauce will form around the rice kernels, which are no longer crunchy but still firm.

10

When the rice has achieved the perfect tender-firm texture, squeeze in a few drops of lemon juice, stir in a last ladle of broth and taste. Correct the seasoning with another drop of lemon or a bit of salt/pepper if needed.

To Serve
11

Shortly before the risotto is ready, give the mushrooms another stir over medium heat – just a minute or so.

12

Spoon the risotto into shallow bowls. and top with a spoonful of the sautéed mushrooms.

13

Tastes great by itself of for a bit of extra zing, drizzle with fresh homemade pesto or sprinkle on some fried nooch

Spinach and Oyster Mushroom Risotto

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