Rocket Salad with Mushroom Risotto

Rocket and Risotto

Rocket Salad

1 Box Baby Arugula
3 TB Lemon Juice
6 TB Olive Oil
Shredded Parmesan Cheese, to taste

Mushroom Risotto

1 Cup Arborito Rice
1 TB Butter
2 TB Olive Oil
4 Cups Veggie Stock/Water
Saffron Threads

Expensive Saffron

For a quick dinner I make this sometimes. Make the salad dressing with the lemon juice and olive oil. Mix until emulsified. Toss the dressing with the arugula and the parmesan cheese. Set aside.


To make the risotto, heat up a skillet and coat the rice in butter and olive oil for a couple minutes. Toss in some saffron threads. Add heated stock 1/2 cup at a time until used up and risotto is cooked al dente – it will look creamy and slightly yellowed from the stock. Saute some mushrooms while the rice is cooking. Take the risotto off the heat and mix in the mushrooms and some parmesan cheese.

Mushroom Risotto


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