Smoked Gouda Risotto with Mushrooms

One of my favorite things about winter is the food. But let’s be honest, I’m sure it’s your favorite too. I’m super excited for stews and pot roasts and especially risotto.

Risotto is one of my favorite things to make – there’s something so rewarding about standing over the stove and stirring the rice for so long – but I tend to avoid it during the warmer months since it can seem pretty heavy. We had a break in the warm weather a couple weeks back and I made sure take some time for my favorite dish.

This version is so dreamy! It’s your typical risotto but at the very end a big hunk of smoked gouda is stirred in. Oh yeah. The risotto turns from creamy to extra creamy and the smokiness of the gouda just takes it completely over the top. And then you top it with mushrooms that were sautéed with fresh herbs and then cooked down in white wine. Can you imagine anything better?!

If you can get away with a meatless meal, this would be so perfect! A big bowl of this and I would be one happy girl.

Smoked Gouda Risotto with Mushrooms

adapted from Cooking Light

Ingredients

For the risotto:
2 cups water
2 (16-ounce) cans low sodium chicken broth
1 tablespoon butter
â…“ cup chopped shallots
2 cups Arborio rice
½ cup dry white wine
½ teaspoon salt
1½ cups (6 ounces) shredded smoked Gouda cheese
For the mushrooms:
1 tablespoon olive oil
2 cups sliced mushrooms
â…“ cup chopped shallots
¼ cup dry white wine
1½ teaspoons chopped fresh thyme
1½ teaspoons chopped fresh rosemary
1 garlic clove, minced
¼ teaspoon salt
¼ teaspoon black pepper
Rosemary sprigs (optional)

Instructions

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