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Creamy Mushroom Risotto with Spinach Walnut Salad


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Creamy Mushroom Risotto with Spinach Walnut Salad


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Creamy Mushroom Risotto with Spinach Walnut Salad


  • Prep Time : 8 minutes min
  • Cook Time : 30 minutes min
  • Ready Time : 38 min




  • For risotto:
  • 1 tablespoon olive oil
  • 1 onion, diced
  • 2 Cloves garlic, minced
  • 1 cup arborio rice
  • 2 1/2 cups Manischewitz All Natural Vegetable Broth
  • 1 1/2 cups assorted sliced mushrooms, such as cremini, button and shitake
  • 2 tablespoons grated parmesan cheese, plus more for garnish
  • 1 teaspoon Kosher salt
  • 1/4 teaspoon Lemon zest
  • freshly ground black pepper
  • For salad:
  • 1 (6-ounce) bag baby spinach, washed
  • 1 (3.5-ounce) wedge Danish blue cheese, crumbled
  • 1/2 cup walnuts, coarsely chopped
  • 4 tablespoons store bought balsamic vinaigrette dressing


  1. In a large heavy bottomed pot, heat olive oil over medium high heat. Sauté onions for 5 minutes or until translucent. Add garlic and rice and cook 2 minutes, stirring to coat rice in oil. While continuously stirring, add 1/2 cup of stock at a time. Simmer and stir constantly and allow each 1/2 cup to be fully absorbed before adding more. Once all the stock has been incorporated, add mushrooms and cook 3 minutes more or until mushrooms wilt just a bit. Remove from heat and stir in cheese, salt, zest and pepper.
  2. In a large bowl, combine spinach, cheese and walnuts. Toss with dressing and serve with risotto.

About Jamie Geller


Jamie Geller is the only best-selling cookbook author who wants to get you out of the kitchen – not because she doesn’t love food – but because she has tons to do. As “The Bride Who Knew Nothing” Jamie found her niche specializing in fast, fresh, family recipes. Now the "Queen of Kosher" (CBS) and the "Jewish Rachael Ray" (New York Times), she's the creative force behind JoyofKosher.com and "Joy of Kosher with Jamie Geller" magazine . Jamie and her hubby live in Israel with their five busy kids who give her plenty of reasons to get out of the kitchen - quickly. Check out her new book, "Joy of Kosher: Fast, Fresh Family Recipes."




4 Responses to Creamy Mushroom Risotto with Spinach Walnut Salad

  1. avatar says: shulamuna

    I am really looking forward to you coming to Eretz Yisrael so you can develop more tasty recipes like this one, but that have easily accessible m’hadrin ingredients. Unfortunately, blue cheese is not yet one of them. Can’t wait to see what you come up with!

    • I saw blue cheese at the cheese shop in Machaneh Yehuda BUT not at all sure about the certification though — in fact all the hashgachos here are confusing to me!

  2. RE: Israel, I am new to your site and thought the same thing – where do they get all those ingredients? And then it occurred to me – not in Eretz Israel.
    So I made this actually, but parve, and using regular Sugat brand Persian rice and it was delicious. My family is sefardi and can’t tolerate even the idea of cooked dairy in a main dish so all those yummy cheesy things I’d like to make, I don’t.
    So fyi, this can be adjusted – I used gush katif parsley, lettuce and cilantro for the spinach, and just regular canned mushrooms.

    • wow – awesome Israel substitution recommendations! I know how you feel – my hubby isn’t a big dairy eater – so lots of the dishes I want to feast on I don’t bother making. I didn’t know no cooked dairy mains is a sefardi thing?

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