Smoked-Gouda Risotto with Spinach and Mushrooms

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serving size: about 1 cup risotto, 1 cup mushroom mixture, and 2 teaspoons parmesan

Calories:480 (27% from fat)
Fat:14.4g (sat 7.5g,mono 4.9g,poly 0.9g)
Protein:20.4g
Carbohydrate:68.4g
Fiber:4.9g
Cholesterol:41mg
Iron:6.5mg
Sodium:983mg
Calcium:318mg

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  • 6

Ingredients

  • Risotto:
  • 2 cups water
  • 2 (16-ounce) cans fat-free, less-sodium chicken broth
  • 1 tablespoon butter
  • 1/3 cup chopped shallots or onions
  • 2 cups Arborio rice
  • 1/2 cup 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 butter
  • 1 large package button mushrooms (12 oz), sliced
  • 1/3 cup chopped shallots or onions
  • 1 garlic clove, minced
  • 1/4 cup (1 ounce) grated fresh Parmesan cheese

Preparation

Step 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, stirring 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.

To prepare mushrooms, heat olive oil in a large nonstick skillet over medium-high heat. Add mushrooms, and sauté 5 minutes or until beginning to brown. Add 1/3 cup shallots (or onions) and minced garlic. Sauté until shallots (onions) are soft and translucent.

Divide risotto evenly among 6 bowls; top with mushroom mixture and sprinkle with Parmesan.

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