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Smoked-Gouda Risotto With Spinach and Mushrooms

Source of Recipe


Cooking Light-5/99






List of Ingredients



• Risotto:
  
• 2 cups water
  
• 2 (16-ounce) cans fat-free, less-sodium chicken broth
  
• 1 tablespoon butter
  
• 1/3 cup chopped shallots
  
• 2 cups Arborio rice or other short-grain rice
  
• 1/2 cup dry white wine
  
• 1/2 teaspoon salt
  
• 1-1/2 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)
  
• 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
  
• 1/4 cup (1 ounce) grated fresh Parmesan cheese
  
• 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, 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.
   
   
2. To prepare mushrooms, heat olive oil in a large nonstick skillet over medium-high heat. Add mushrooms, and saute 5 minutes or until beginning to brown. Add 1/3 cup shallots, 1/4 cup wine, chopped thyme, chopped rosemary, and minced garlic, and saute 1 minute or until wine is absorbed. Sprinkle with 1/4 teaspoon salt and pepper.
   
   
3. Divide risotto evenly among 6 bowls; top with mushroom mixture, and sprinkle with Parmesan. Garnish with rosemary sprigs, if desired.
   
   
4. Yield: 6 servings (serving size: about 1 cup risotto, 1 cup mushroom mixture, and 2 teaspoons Parmesan).
   
   
5. CALORIES 480 (27% from fat); FAT 14.4g (sat 7.5g, mono 4.9g, poly 0.9g); PROTEIN 20.4g; CARB 68.4g; FIBER 4.9g; CHOL 41mg; IRON 6.5mg; SODIUM 983mg; CALC 318mg