Smoked Gouda Risotto

"Original recipe came from Cooking Light, but I've made adjustments. If you like Risotto, your going to love this one."
 
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photo by FLKeysJen photo by FLKeysJen
photo by FLKeysJen
Ready In:
35mins
Ingredients:
9
Serves:
6
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ingredients

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directions

  • 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.

Questions & Replies

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  1. Galley Wench
    I'd reheat on a low microwave setting.
     
  2. Lj K.
    What would be the best way to reheat this? I plan on taking it to a christmas dinner & want to make the day before.
     
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Reviews

  1. 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!
     
  2. Katanashrp
    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.
     
  3. FLKeysJen
    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!
     
  4. p_lesli
    This was the first time I attempted to make risotto. It took quite a while to stir, but it was well worth it. I had a very difficult time stopping myself from getting a third helping! I am eager to try other types of risotto now. Thanks for the great recipe!
     
  5. I Cook Therefore I
    This was pretty gooe, but didn't have the flavor that all the other reviews talk about, IMHO. I thought it could use some garlic and maybe some more shallots and fresh herbs perhaps. If I try this again I will modify, thanks for sharing.
     
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Tweaks

  1. 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!
     
  2. Susie D
    I liked this alot and will make it again. The smoky flavor of the gouda was terrific. I did sub a box of frozen spinach for the fresh and didn't replaced the wine with more broth. Thanks for sharing your recipe!
     

RECIPE SUBMITTED BY

"Life is not a journey to the grave with the intention of arriving safely in a pretty and well preserved body, but rather to skid in broadside . . . Chardonnay in one hand . . .chocolate in the other; the body thoroughly used up, totally worn out and screaming "WOO-HOO, what a ride!!"
 
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