Smoked-Gouda Risotto with Spinach and Mushrooms

Smoked-Gouda Risotto with Spinach and Mushrooms
Photo by Becky Luigart-Stayner

Ingredients

  • 5 cups chopped spinach (about 5 ounces)
  • 1 tablespoon butter
  • 1/3 cup chopped shallots
  • Mushrooms:
  • 1/3 cup chopped shallots
  • ¼ cup dry white wine
  • 1 ½ teaspoons chopped fresh thyme
  • + 43 more ingredients
    • Rosemary sprigs (optional)
    • 2 (16-ounce) cans fat-free, less-sodium chicken broth
    • 1 garlic clove, minced
    • 1 garlic clove, minced
    • 2 cups sliced button mushrooms (about 1/2 pound)
    • ¼ cup (1 ounce) grated fresh Parmesan cheese
    • ½ teaspoon salt
    • 2 cups sliced oyster mushrooms (about 3 1/2 ounces)
    • 1/3 cup chopped shallots
    • ¼ cup (1 ounce) grated fresh Parmesan cheese
    • 2 cups water
    • 2 cups sliced oyster mushrooms (about 3 1/2 ounces)
    • ½ cup dry white wine
    • ½ teaspoon salt
    • 2 cups sliced shiitake mushroom caps (about 3 1/2 ounces)
    • 1 ½ cups (6 ounces) shredded smoked Gouda cheese
    • 2 cups sliced shiitake mushroom caps (about 3 1/2 ounces)
    • 1 tablespoon olive oil
    • 1 ½ cups (6 ounces) shredded smoked Gouda cheese
    • 2 (16-ounce) cans fat-free, less-sodium chicken broth
    • ¼ teaspoon salt
    • ¼ cup dry white wine
    • ½ cup dry white wine
    • 2 cups sliced button mushrooms (about 1/2 pound)
    • 2 cups Arborio rice or other short-grain rice
    • 1 ½ teaspoons chopped fresh rosemary
    • 1/3 cup chopped shallots
    • 1 ½ teaspoons chopped fresh rosemary
    • 2 cups sliced cremini mushrooms (about 1/2 pound)
    • 1 ½ teaspoons chopped fresh thyme
    • 1 tablespoon olive oil
    • ¼ teaspoon salt
    • 2 cups sliced cremini mushrooms (about 1/2 pound)
    • Mushrooms:
    • 1 tablespoon butter
    • 2 cups Arborio rice or other short-grain rice
    • Rosemary sprigs (optional)
    • Risotto:
    • 2 cups water
    • ¼ teaspoon black pepper
    • 5 cups chopped spinach (about 5 ounces)
    • Risotto:
    • ¼ teaspoon black pepper

To prepare risotto, combine water and broth; set aside. Melt butter in a large nonstick saucepan over medium heat. Add 1/3 cup shallots; cover and cook 2 minutes. Add rice; cook 2 minutes, uncovered, stirring constantly. Stir in 1/2 cup wine; cook 30 seconds or until the liquid is nearly absorbed...

View full recipe at My Recipes

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