Smoked Gouda Risotto
The ultimate in Italian comfort food, creamy risotto with smoked gouda, shallots and fresh spinach topped with an assortment of sautéed mushrooms seasoned with fresh herbs, white wine and Parmesan cheese.
2 cups water
2 (16-ounce) cans fat-free, low-sodium chicken stock
1 tablespoon butter
1/3 cup shallots, chopped
2 cups arborio or other short-grain rice
1/2 cup dry white wine
1/2 teaspoon salt
11/2 cups (6 ounces) shredded smoked Gouda cheese
5 cups chopped fresh spinach
1 tablespoon olive oil
8 cups sliced assorted mushrooms
1/3 cup chopped shallots
1/4 cup dry white wine
11/2 teaspoons chopped fresh thyme
11/2 teaspoons chopped fresh rosemary
1 clove garlic, minced
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1/4 cup (about 2 ounces) grated fresh Parmesan cheese
Rosemary sprigs (optional)
- For the risotto, combine the water and the stock; set aside.
- Melt the butter in a large nonstick saucepan over medium heat. Add the shallots, cover, and cook 2 minutes. Add the rice; cook 2 minutes, uncovered, stirring constantly. Stir in the wine; cook 30 seconds or until the liquid is nearly absorbed, stirring constantly. Add the salt and the stock mixture, 1/2 cup at a time, stirring constantly until each portion of the stock mixture is absorbed before adding the next (about 20 minutes total). Stir in the smoked Gouda and cook just until melted. Stir in the spinach; cook just until spinach is wilted.
- For the mushrooms, heat the olive oil in a large nonstick skillet over medium-high heat. Add the mushrooms and sauté 5 minutes or until they begin to brown. Add the shallots, wine, thyme, rosemary, and garlic, and sauté 1 minute or the until wine is absorbed. Sprinkle with the salt and pepper.
- To serve, divide the risotto evenly among six bowls; top with the mushroom mixture, and sprinkle with the Parmesan.
- Garnish with rosemary sprigs if desired.
Makes 6 servings.
Recipe and photograph provided courtesy of Wisconsin Milk Marketing Board, Inc.