Smoked Gouda Risotto
Created by Galley_Wench on November 18, 2011
- Servings: 6
- Prep Time: 10m
- Cook Time: 25m
- Recipe #2740
Ingredients
- 2 cups water
- 2 (15 ounce) cans chicken broth or 2 (15 ounce) cans vegetable broth
- 1 tablespoon butter
- 2 cups arborio rice
- 1/2 cup dry white wine
- 1/3 cup shallots
- 1/2 teaspoon salt
- 1 1/2 cups shredded smoked gouda cheese
- 5 cups chopped arugula or 5 cups spinach
How to Make
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Step 1: Combine water and broth; set aside.
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Step 2: 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.
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Step 3: 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).
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Step 4: Stir in Gouda, cook just until melted. Stir in arugula or spinach. Cook just until spinach is wilted. Serve immediately
Nutritional Facts
- Serving Size: 1 (284 g)
- Calories 357.8
- Total Fat - 16.3 g
- Saturated Fat - 4.8 g
- Cholesterol - 59.5 mg
- Sodium - 416.5 mg
- Total Carbohydrate - 34.1 g
- Dietary Fiber - 2.4 g
- Sugars - 3.9 g
- Protein - 17.9 g
- Calcium - 122.7 mg
- Iron - 5.8 mg
- Vitamin C - 2.9 mg
- Thiamin - 0.3 mg