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.)
- 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
- 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.