Skip to main content

Creamy Mushroom Risotto with Spinach Walnut Salad

Creamy Mushroom Risotto with Spinach Walnut Salad

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.)

  • Duration
  • Cook Time
  • Prep Time
  • 4Servings


For risotto:

  • 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

For salad:

  • 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


  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.