Creamy Mushroom Risotto with Spinach Walnut Salad

Publish date:
Creamy Mushroom Risotto with Spinach Walnut Salad
  • Duration
  • Cook Time
  • Prep Time
  • 4 ServingsServings


  • 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.