Recipe by Galley Wench
Original recipe came from Cooking Light, but I've made adjustments. If you like Risotto, your going to love this one.
Top Review by KLHquilts
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!
- 473.18 ml water
- 2 (907.18 g) can chicken broth or 2 (907.18 g) can vegetable broth
- 14.79 ml butter
- 473.18 ml arborio rice or 473.18 ml other short-grain rice
- 118.29 ml dry white wine
- 78.07 ml shallot
- 2.46 ml salt
- 354.88 ml shredded smoked gouda cheese
- 1182.95 ml chopped arugula or 1182.95 ml spinach
Directions See How It's Made
- 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.