This a classic Italian mushroom-laden bowl of heaven and my milchig taste buds are dancing already. There is something about a Mushroom Risotto that speaks of comfort and warmth, of curling up by the fireside at the end of a long cold day.
And in an effort to keep mine authentic, I am using vegetable broth (instead of chicken so we can keep in the dairy) and of course, I am adding mushrooms. My recipe calls for Button, Cremini and Shiitake mushrooms (the kind most commonly found in your local grocery store.)
Creamy Mushroom Risotto with Spinach Walnut Salad
Servings
4 Servings
Ingredients
- 1 tablespoon olive oil
- 1 onion diced
- 2 cloves garlic minced
- 1 cup arborio rice
- 2½ cups vegetable broth
- 1½ cups assorted sliced mushrooms such as cremini, button and shiitake
- 2 tablespoons grated parmesan cheese plus more for garnish
- 1 teaspoon kosher salt
- ¼ teaspoon lemon zest
- Freshly ground black pepper
- 1 6-ounce bag baby spinach, washed
- 1 3.5-ounce wedge Danish blue cheese, crumbled
- ½ cup walnuts coarsely chopped
- 4 tablespoons store bought balsamic vinaigrette dressing
Instructions
- 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.
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?
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.
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!
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!