Prep 10 mins
Cook 25 mins
Original recipe came from Cooking Light, but I've made adjustments. If you like Risotto, your going to love this one.
- 2 cups water
- 2 (16 ounce) cans chicken broth or 2 (16 ounce) cans vegetable broth
- 1 tablespoon butter
- 2 cups arborio rice or 2 cups other short-grain rice
- 1⁄2 cup dry white wine
- 1⁄3 cup shallot
- 1⁄2 teaspoon salt
- 1 1⁄2 cups shredded smoked gouda cheese
- 5 cups chopped arugula or 5 cups spinach
- Combine water and broth; set aside.
- Melt buter in a large nonstick saucepan Over medium heat.
- Add 1/3 cup shallots, cover and cook for 2 minutes.
- Add rice.
- Cook 2 minutes uncovered, stirring constantly.
- stir in 1/2 cup wine; cook 30 seconds or until the liquid is absorbed, stirring constantly.
- Adding salt and 1/2 cup broth mixture, stir until absorbed.
- Continue adding broth 1/2 cup at a time, stirring constantly.
- Besure broth is absorbed before adding the next (about 20 minutes total).
- Stir in Gouda, cook just until melted.
- Stir in arugula or spinach.
- Cook just until spinach is wilted.
This was absolutely wonderful -- and surprisingly not that bad in terms of calories/fat! We had it as a main course, and it was more than enough. I used leeks instead of shallots (because that's what I had on hand); reduced-fat smoked gouda from Trader Joe's, and spinach; I threw in a quarter cup of first-rate grated parmesan/reggiano. Absolutely delicious. I will absolutely, definitely make this again -- my husband would be too unhappy if I didn't! Thanks for posting this!
This also was my first time making risotto and I was definitely intimidated, but the directions were very clear and my attempt was a great success. I love the addition of smoked gouda and spinach. I would highly recommend this recipe to anyone who had been hesitating making risotto. Thank you.
I can see why this recipe has so many positive reviews. The arugula, shallot and gouda combo is incredible. Some crisp crumbled bacon on the top would make it the perfect breakfast, lunch or dinner!