Spinach & Herb Risotto with Oyster Mushrooms (2024)

Prep: 15 minutes mins

Cook: 40 minutes mins

Total: 55 minutes mins

Author: Kare

• 10 ounces oyster mushrooms
• 4 tablespoons extra-virgin olive oil (plus more for garnish)
• 4 cloves garlic (chopped)
• Sea salt
• 4 tablespoons mirin (rice wine)
• 5 cups light vegetable broth
• 1/2 small red onion (thinly sliced)
• 3/4 cup thinly sliced green onions (white and green parts)
• 1 1/2 cups Arborio rice
• 2/3 cup dry white wine
• 2 packed cups chopped or thinly sliced fresh spinach
• 1/2 cup chopped fresh flat-leaf parsley
• A pinch of oregano
• 1/2 lemon
• 1/3 cup grated Parmigiano-Reggiano cheese (plus more for the table)
• Freshly ground black pepper

The omnivore way ...

• To make this as a chicken dish (dice some poached or roasted chicken - leftovers are welcome - and warm it gently in a bit of chicken broth, then stir it into individual portions before topping with the oyster mushrooms.)

• Clean the mushrooms and slice them lengthwise if large, or simply pull apart the clumps if small. Heat 2 tablespoons olive oil in a medium skillet and sizzle half the chopped garlic in it for about 15 seconds. Add the mushrooms and a big pinch of salt and toss the mushrooms over high heat for 4 to 5 minutes. Add the mirin and continue to stir and toss the mushrooms as the liquid cooks away and the mushrooms develop golden edges, 4 to 5 more minutes. Turn off the heat and leave the mushrooms in the warm pan until needed.

• Bring the vegetable broth to a simmer and keep it hot in a covered saucepan. Heat the remaining 2 tablespoons olive oil in a large nonstick saute pan and saute the red onion, remaining garlic, and green onions over high heat, stirring, until the onions begin to color, about 6 minutes. Add the rice to the onion mixture and stir it over medium heat for 2 to 3 minutes. Add the wine and keep stirring as it cooks away. Add the spinach, parsley, and oregano and gently lift and turn the rice and spinach together for 2-3 minutes, until the spinach wilts.

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

• 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 the gated Parmesan cheese (if using), and taste. Correct the seasoning with another drop of lemon or a bit of pepper if needed.

• Spoon the risotto into shallow bowls. Drizzle a little olive oil on top of each serving and top with a spoonful of the sauteed mushrooms. Pass additional Parmesan cheese.

Vegan Option

The Parmesan cheese can be left out of this risotto - it will sill have plenty of flavor. However, if you want some of that creamy richness, you can stir in a small amount of a vegan cream cheese, such as Tofutti, or add 1/2 cup chopped toasted pine nuts.

Omnivore Option

To make this as a chicken dish, dice some poached or roasted chicken - leftovers are welcome - and warm it gently in a bit of chicken broth, then stir it into individual portions before topping with the oyster mushrooms. (Note from Kare: I used a little vegetable broth to warm the chicken - worked well.)

Recipe fromVegan Vegetarian Omnivore by Anna Thomas. Copyright © 2016 by Independent Productions, Inc. With permission of the publisher, W. W. Norton & Company, Inc. All rights reserved.