There’s something magical about spring evenings, when the air is soft, and dinner with friends feels like a gentle celebration of new beginnings. Our African diaspora-inspired mushroom risotto is the perfect dish to elevate these cozy gatherings, especially when paired with a vibrant wine like Quails’ Gate Pinot Noir from British Columbia. This unique dish blends the earthy elegance of mushrooms with the gentle warmth of Nigerian suya spice, creating a sophisticated yet approachable dining experience.
Why This Pairing Shines
Quails’ Gate Pinot Noir features luscious notes of ripe cherries, earthy undertones, and subtle spices. It’s a wine that captures the essence of spring perfectly. The sautéed mushrooms, seasoned with Nigerian suya spice (a flavorful blend of ground roasted peanuts, ginger, paprika, and cayenne), echo the wine’s earthy and spice notes beautifully. Fresh spring vegetables like asparagus, peas, or fiddleheads keep the dish light and perfectly balanced with the wine’s bright acidity. For another spring-inspired recipe, check out our Spicy Asian Chicken Stir Fry.
Ingredients You’ll Need (Serves 4)
- 450g oyster or cremini mushrooms, sliced
- 1½ tbsp Nigerian suya spice blend
- 3 tbsp olive or groundnut oil (divided)
- 1½ cups Arborio rice (see fonio alternative below)
- 5-6 cups warm vegetable or mushroom stock
- ½ cup dry red wine (optional)
- 2 cups spring vegetables (asparagus tips, peas, or fiddleheads)
- 1 large shallot, minced
- 3 cloves garlic, minced
- 1 tsp fresh thyme leaves
- 2 tbsp unsalted or vegan butter
- ½ cup grated Parmesan or nutritional yeast
- Zest of half a lemon
- 2 tbsp fresh parsley, chopped
- 2 tbsp roasted peanuts, crushed (for garnish)
Step-by-Step Instructions
1. Season Mushrooms: Toss mushrooms with 1 tbsp oil and suya spice. Let marinate for 10 minutes.
2. Sear Mushrooms: Heat remaining oil in a pan over medium-high heat. Brown mushrooms well, remove, and set aside.
3. Start Your Risotto: In the same pan, reduce heat to medium and sauté shallots, garlic, and thyme until fragrant.
4. Toast Rice: Add Arborio rice, stirring gently until grains are coated and glossy.
5. Deglaze: Add red wine (or half-cup stock) and stir until absorbed.
6. Cook Risotto: Gradually add stock one ladle at a time, allowing each addition to absorb before adding more. Cook gently, stirring occasionally, for about 20 minutes.
7. Add Spring Vegetables: In the last 5 minutes, fold in your asparagus, peas, or fiddleheads.
8. Final Touches: Return mushrooms to the pan, stir in butter and Parmesan or nutritional yeast, and adjust seasoning.
9. Garnish and Serve: Serve hot, topped with crushed peanuts, fresh parsley, and a sprinkle of lemon zest. Pour yourself a generous glass of the Quails’ Gate Pinot Noir to round out the meal.
Quick Pasta Variation
Prefer pasta? Use 400g of al dente tagliatelle instead of Arborio rice. Reserve a cup of pasta water to create a smooth sauce with the mushrooms and vegetables.
Fonio for a Deeper African Twist
For an authentic African touch, replace half the Arborio rice with fonio, an ancient West African grain known for its nutty flavor and health benefits. Stir fonio in for just the last 5 minutes of cooking.
Serving Tips for Maximum Enjoyment
- Keep suya seasoning balanced to complement rather than overwhelm the wine.
- Serve your Pinot Noir slightly chilled (around 15°C) to highlight its delicate fruit and spice nuances.
- Pair with a simple side like citrus-wilted collard greens for added brightness and balance.
Celebrate the season with this elegant and flavorful dish, perfect for those warm evenings filled with good company and the promise of fresh beginnings. For more wine recommendations, explore our guide on Canadian Wines for Spring.
