Smoked-Gouda Risotto with Spinach and Mushrooms

Name: Smoked-Gouda Risotto with Spinach and Mushrooms
Yield: 6 servings (serving size: about 1 cup risotto, 1 cup mushroom mixture, and 2 teaspoons parmesan)
Ingredients: Risotto:; 2 cups water; 2 (16-ounce) cans fat-free, less-sodium chicken broth; 1 tablespoon butter; ⅓ cup chopped shallots; 2 cups Arborio rice or other short-grain rice; ½ cup dry white wine; ½ teaspoon salt; 1 ½ cups (6 ounces) shredded smoked Gouda cheese; 5 cups chopped spinach (about 5 ounces); Mushrooms:; 1 tablespoon olive oil; 2 cups sliced shiitake mushroom caps (about 3 1/2 ounces); 2 cups sliced button mushrooms (about 1/2 pound); 2 cups sliced cremini mushrooms (about 1/2 pound); 2 cups sliced oyster mushrooms (about 3 1/2 ounces); ⅓ cup chopped shallots; ¼ cup dry white wine; 1 ½ teaspoons chopped fresh thyme; 1 ½ teaspoons chopped fresh rosemary; 1 garlic clove, minced; ¼ teaspoon salt; ¼ teaspoon black pepper; ¼ cup (1 ounce) grated fresh Parmesan cheese; Rosemary sprigs (optional)

7 Ratings
5 Reviews

Winning recipe--Chef Charles Dale, Renaissance Restaurant, Aspen, Colorado. Charles' tips: Any combination of mushrooms will work. Use cold chicken stock (even though simmering stock is typically used in risotto) to prevent splattering. Make sure there's some liquid left in the risotto; in fact, it should be pourable because the rice will absorb it as it sits. Always salt mushrooms after they are sautéed, or the salt will pull out their natural water and they'll poach.

By Chef Charles Dale

Recipe by Cooking Light May 1999

Gallery

Credit: Becky Luigart-Stayner; Styling: Mary Catherine Muir

Recipe Summary

Yield:

6 servings (serving size: about 1 cup risotto, 1 cup mushroom mixture, and 2 teaspoons parmesan)

Nutrition Info

Directions

Step 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. Stir in spinach; cook just until spinach is wilted.

Advertisement
Step 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.
Step 3
Divide risotto evenly among 6 bowls; top with mushroom mixture, and sprinkle with Parmesan. Garnish with rosemary sprigs, if desired.

Source

Renaissance Restaurant, Aspen, Colorado

Nutrition Facts

Per Serving:

480 calories; calories from fat 27%; fat 14.4g; saturated fat 7.5g; mono fat 4.9g; poly fat 0.9g; protein 20.4g; carbohydrates 68.4g; fiber 4.9g; cholesterol 41mg; iron 6.5mg; sodium 983mg; calcium 318mg.

Sort by: Newest

Newest Oldest

germantine

01/19/2012

This turned out okay. Not the best risotto I've had, but it's a solid, basic, and very easy recipe to start with. I think I would've preferred a non-smoked gouda cheese or just the usual parmesan. I would've also preferred the mushroom mixture, actually, mixed in at the end with the rice. Also, should've made the mushroom mixture first and left covered on low heat. Hindsight, that was my mistake for not thinking the execution through. It does not take that long to make the rice...about 1/2 hour, so all in all about 1 hour to complete the entire recipe. Without the mushroom mixture, I think this would be a better recipe for risotto balls or cakes. This recipe is worth a try because it is easy and not much prep required.

KNWOLF

03/13/2011

This was very good...so flavorful and creamy! I could not find oyster mushrooms, so I just used more of the other mushrooms. The only suggestion I have would be to use half the rosemary and thyme. They were a bit overpowering. Overall, a very yummy recipe!

jeichert1980

08/24/2010

This was incredibly good! The smoked gouda really gave the risotto a nice flavor and paired wonderfully with the mushrooms. One thing to note, I think the correct serving for the mushrooms is 1/2 cup...not 1 cup. I will definitely make this dish again!!

Cramera11

01/11/2010

Wow, I think I did something wrong after reading these reviews. I thought it was just ok. It was my first time cooking risotto and didn't realize that it takes about 1.5 hours to absorb all of the liquid. Just had some of the leftovers and I still don't think I cooked it right, the risotto seems to be not totally done. I would try it again after reading everyone else's reviews and just have more patience with the process.

Muff1n

02/16/2009

This is a fantastic recipe. I could not find button and cremini mushrooms so another variety was used in their stead. Other than that, I followed the recipe exactly. The result was delicious.

Back to Smoked-Gouda Risotto with Spinach and Mushrooms

All Reviews for Smoked-Gouda Risotto with Spinach and Mushrooms

- of Reviews

55+ Easy Dinner Recipes for Busy Weeknights

The Brilliant Secret to Making Better Mashed Potatoes

65 Super Easy Finger Foods to Make for Any Party

Smoked-Gouda Risotto with Spinach and Mushrooms

Gallery

Recipe Summary

Ingredients

Directions

Source

Nutrition Facts

Reviews (5)

All Reviews for Smoked-Gouda Risotto with Spinach and Mushrooms

Account

Smoked-Gouda Risotto with Spinach and Mushrooms

Gallery

Recipe Summary

Ingredients

Directions

Source

Nutrition Facts

Reviews (5)

All Reviews for Smoked-Gouda Risotto with Spinach and Mushrooms