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
Preparation
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.
