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    Home » MAINS

    Spinach and Mushroom Risotto with Pecan & Garlic Drizzle

    Published: January 2, 2021 · Updated: April 6, 2022 by Ieva · This post may contain affiliate links · 18 Comments

    Jump to Recipe

    Vegan, healthy and delicious! So much so, that this Spinach and Mushroom Risotto with Pecan & Garlic Drizzle is the best Vegan Risotto we make! Packed full of iron-rich spinach and antioxidants in the mushrooms, not only is this a healthy meal for any weekday dinner, but it is also a real treat for the tastebuds! WARNING: it’s garlicky… in the best possible way.

    We are big fans of risottos and cook them almost every week, especially in autumn and winter. There is something very comforting in a bowl of creamy rice, especially when it’s topped with all things you love most. For us, a topping of crispy mushrooms, and a nutty oil drizzle is absolutely heavenly. Pecan and garlic (raw garlic!) oil make this dish, so whatever you do, don’t skip it!

    We were first introduced to a version of this risotto by my very good friend. I was always partial to good risotto, but this one went straight to my Top 3, once I tasted it. Not only flavoursome, but it is also vegan and actually really good for you. A good amount of spinach contributes to your iron intake, and both mushrooms and pecans are full of antioxidants. So make yourself a big portion and eat it without any guilt!

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    How to Make our Vegan Spinach and Mushroom Risotto?

    Start by preparing your pecan and garlic drizzle. In a small pan, toast the pecans, just until slightly browned. Tip them into a pestle and mortar to cool down slightly. Finely chop and add ⅓ of the garlic, a pinch of salt and 4 tablespoon of olive oil. Then grind everything into a coarse nutty drizzle. Alternatively, use a food processor.

    Pecans are a must in this recipe. Once toasted, they taste both sweet and earthy and give the drizzle an amazing flavour that goes extremely well with the rest of the dish! So whatever you’re substituting in this recipe, keep the pecans.

    Prepare the rest of the ingredients. Finely chop the rest of the garlic and brown onion. Slice the chestnut mushrooms into 0.5cm slices. You can easily substitute for other mushrooms, but I would suggest the meaty type of mushroom. We did try it with portabello mushrooms and it worked very well!

    Dissolve a vegetable stock cube in 800ml of boiling water and keep warm on low heat.

    Boil a full kettle of water. Place the spinach in a large colander and run the boiling water through the spinach to wilt it. Then leave to cool down.

    Heat 2 tablespoon of olive oil in a large non-stick pan. Add the onion and saute for 3 minutes. Then add the risotto rice and ⅔ of the finely chopped garlic and cook for 2 minutes stirring continuously.

    One ladle at a time, keep adding the stock and stirring the risotto. Wait for the stock to fully absorb before adding another ladle.

    Meanwhile, in another large pan, add sliced mushrooms with a drizzle of olive oil and a pinch of salt. Cook on medium-high heat until mushrooms are browned and are starting to crisp up at the edges. You may need to do this in batches as you don’t want to overcrowd the pan.

    Once all the stock is absorbed and the rice is cooked, squeeze as much of the moisture out from the blanched spinach as you can. This will ensure your creamy risotto is not diluted with water. Chop the blanched spinach roughly for easier distribution in the risotto. Add to the rice and stir. Taste and adjust seasoning if needed.

    Spoon the risotto into bowls, top with mushrooms and drizzle the pecan and garlic oil all over. Hope you enjoy our Spinach & Mushroom Risotto!

    If you love plant-based cooking, check out our other delicious vegan recipes:

    • Vegan Pineapple Stir-Fry with Curried Coconut Sauce
    • Crispy Tofu Kung Pao
    Spinach and Mushroom Risotto

    Spinach and Mushroom Risotto with Pecan & Garlic Drizzle

    Vegan, healthy and delicious! So much so, that this Spinach and Mushroom Risotto with Pecan & Garlic Drizzle is the best Vegan Risotto we make! Packed full of iron-rich spinach and antioxidants in the mushrooms, not only is this a healthy meal for any weekday dinner, but it is also a real treat for the tastebuds! WARNING: it's garlicky… in the best possible way.
    5 from 12 votes
    Print Recipe Pin Recipe
    Prep Time 15 minutes mins
    Cook Time 25 minutes mins
    Total Time 40 minutes mins
    Course Dinner, Main Course
    Cuisine British, Italian
    Servings 2 portions

    Equipment

    • Pestle and Mortar or Food Processor

    Ingredients
     
     

    • 1 brown onion finely chopped
    • 4 cloves of garlic finely chopped
    • 160 g risotto rice
    • 1 vegetable stock cube + 800ml of boiling water
    • 160 g spinach
    • 180 g chestnut mushrooms thickly sliced
    • 30 g pecans
    • olive oil

    Instructions
     

    • Start by preparing your pecan and garlic drizzle. In a small pan, toast the pecans, just until slightly browned. Tip them into a pestle and mortar to cool down slightly. Add ⅓ of chopped garlic, a pinch of salt and 4 tablespoon of olive oil. Then grind everything into a coarse nutty drizzle. Alternatively, use a food processor.
    • Dissolve a stock cube in 800ml of boiling water and keep warm on low heat.
    • Boil a full kettle of water. Place the spinach in a colander and run the boiling water through the spinach to wilt it. Then leave to cool down.
    • Heat 2 tablespoon of olive oil in a large non-stick pan. Add the onion and saute for 3 minutes. Then add the risotto rice and ⅔ of the finely chopped garlic and cook for 2 minutes stirring continuously.
    • One ladle at a time, keep adding the stock and stirring the risotto. Wait for the stock to be fully absorbed before adding another ladle.
    • Meanwhile, in another large pan, add sliced mushrooms with a drizzle of olive oil and a pinch of salt. Cook on medium-high heat until mushrooms are browned and are starting to crisp up at the edges. You may need to do this is batches as you don't want to overcrowd the pan.
    • One all the stock is absorbed and the rice is cooked, chop the blanched spinach roughly for easier distribution in the risotto. Add to the rice and stir. Taste and adjust seasoning if needed.
    • Spoon the risotto into bowls, top with mushrooms and drizzle the pecan and garlic oil all over. Enjoy!

    Notes

    Based on Garlic Risotto from Gousto. 
    Keyword Best Risotto, Garlic Risotto, Mushroom Risotto, Plant-Based Risotto, Risotto Recipes, Risotto with Pecans, Spinach and Mushroom Risotto, Spinach and Pecan Risotto, Spinach Risotto, Vegan Mushroom Risotto, Vegan Recipes, Vegan Risotto, Vegan Risotto Recipes, Vegan Spinach Risotto
    Tried this recipe?Let us know how it was!
    Spinach and Mushroom Risotto

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    Reader Interactions

    Comments

    1. Shadi+Hasanzadenemati

      May 05, 2021 at 2:47 pm

      5 stars
      It iss so delicious and easy! This is such an easy and delicious recipe, I cannot wait to make it again!

      Reply
      • Ieva

        May 05, 2021 at 5:44 pm

        Thanks! Glad you like it 🙂

        Reply
    2. Cara

      September 18, 2021 at 2:44 pm

      5 stars
      The combo of the spinach and the pecans was such an unexpected but delicious flavor combination! Love it.

      Reply
      • Ieva

        September 18, 2021 at 6:49 pm

        Cara, thanks for the feedback! That garlicky pecan drizzle is what makes this dish for us 🙂

        Reply
    3. Claudia Lamascolo

      December 22, 2021 at 5:30 pm

      5 stars
      This was easy and delicious I love risotto best one yet !

      Reply
      • Ieva

        December 22, 2021 at 7:45 pm

        Thanks, Claudia! Such amazing feedback!

        Reply
    4. Catherine

      January 23, 2022 at 7:27 pm

      5 stars
      I love hearty vegan dishes like this. The pecans are a wonderful idea for mushroom risotto. A perfect meal for any season…so very comforting!

      Reply
      • Ieva

        January 23, 2022 at 8:46 pm

        I’m so glad you like the idea! The pecan drizzle with the mushrooms and creamy risotto is the best!

        Reply
    5. Kushigalu

      January 30, 2022 at 12:34 pm

      5 stars
      Spinach mushroom risotto looks amazingly delicious. Thanks for sharing.

      Reply
    6. Traci

      February 02, 2022 at 2:50 pm

      5 stars
      This risotto has all the things I love and it’s vegan – super bonus! It’s so easy and not intimidating thanks to your recipe. Yum!

      Reply
      • Ieva

        February 03, 2023 at 2:12 pm

        So glad you found the recipe helpful!

        Reply
    7. Tara

      May 16, 2022 at 1:53 pm

      5 stars
      Oooh, you had me at garlic drizzle! This risotto looks absolutely fantastic. Such a wonderful combination of flavors.

      Reply
      • Ieva

        May 16, 2022 at 8:12 pm

        Thanks 💗

        Reply
    8. Dannii

      May 21, 2022 at 6:31 pm

      5 stars
      What a delicious flavour combination for a risotto. Total comfort food.

      Reply
    9. Carrie Robinson

      October 01, 2022 at 8:46 pm

      5 stars
      I just love risotto- my favorite comfort food! 🙂 And that drizzle is such a nice finishing touch.

      Reply
      • Ieva

        October 02, 2022 at 7:19 am

        I think we love the drizzle more than we like the risotto itself 😀

        Reply
    10. Phil

      January 30, 2023 at 8:55 am

      5 stars
      Great risotto, but only if you like garlic. That pecan topping is fire! We made it a couple of times, and didin’t blanch the spinach the second time to save time. Risotto was a little watered down with fresh spinach added straight to the rice, but still delicious 🙂

      Reply
      • Ieva

        January 31, 2023 at 7:55 am

        Thanks, Phil! This recipe always comes with a bit of a garlic-warning! Glad you liked it 🙂

        Reply

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    Hi, I am Ieva – the face behind this blog. I live in North Wales with my husband Seb and our golden retriever Sawyer. It’s safe to say that I live and breathe food: from researching and reading about food to creating new recipes and growing vegetables to use in my cooking.  The great thing is, Seb appreciates all the good meals that are also essential at his worst ‘hangry’ moments! Somebody HAS to feed Seb…

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