Creamy Mushroom Risotto with Spinach Walnut Salad
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Creamy Mushroom Risotto with Spinach Walnut Salad
Times
- Prep Time : 8 minutes min
- Cook Time : 30 minutes min
- Ready Time : 38 min
Servings
4
Ingredients
- 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
Directions
- 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.
- In a large bowl, combine spinach, cheese and walnuts. Toss with dressing and serve with risotto.
About Jamie Geller
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2 Responses to Creamy Mushroom Risotto with Spinach Walnut Salad
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About jamie geller
Jamie Geller is a bestselling author of the wildly successful QUICK & KOSHER cookbook...
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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!