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Smoked Gouda Risotto with Mushrooms

Prep Time 20 minutes
Cook Time 30 minutes

Ingredients

Risotto:

  • 2 cups water
  • 2 16-ounce cans low sodium chicken broth
  • 1 tablespoon butter
  • 1/3 cup chopped shallots
  • 2 cups Arborio rice
  • 1/2 cup dry white wine
  • 1/2 teaspoon salt
  • 1 1/2 cups 6 ounces shredded smoked Gouda cheese

Mushrooms:

  • 1 tablespoon olive oil
  • 2 cups sliced mushrooms
  • 1/3 cup chopped shallots
  • 1/4 cup dry white wine
  • 1 1/2 teaspoons chopped fresh thyme
  • 1 1/2 teaspoons chopped fresh rosemary
  • 1 garlic clove minced
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • Rosemary sprigs optional

Instructions

  1. 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, stirring constantly. Add 1/2 teaspoon salt and broth mixture, 1/2 cup at a time, stirring constantly until each portion of broth mixture is absorbed before adding the next (about 20 minutes total). Stir in Gouda; cook just until melted.
  2. To prepare mushrooms, heat olive oil in a large nonstick skillet over medium-high heat. Add mushrooms, and sauté 5 minutes or until beginning to brown. Add 1/3 cup shallots, 1/4 cup wine, chopped thyme, chopped rosemary, and minced garlic, and sauté 1 minute or until wine is absorbed. Sprinkle with 1/4 teaspoon salt and pepper.
  3. Divide risotto evenly among bowls; top with mushroom mixture. Garnish with rosemary sprigs, if desired.