Gouda and Spinach Risotto with Mushrooms *Instagram*

Perfection!

Risotto

1.5 litres chicken stock

1 tablespoon oil

1/3 cup chopped shallots

2 cups Arborio rice

1/2 cup dry white wine

1/2 teaspoon salt

1 1/2 cups shredded Gouda cheese

150g baby spinach leaves

Mushrooms

1 tablespoon olive oil

6 cups button mushrooms, sliced

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)

1. To prepare risotto, heat oil in a large nonstick pot 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 stock, 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 frypan over medium-high heat. Add mushrooms, and sauté 5 minutes or until beginning to brown. Add 1/3 cup shallots, 1/4 cup wine, thyme, rosemary, and minced garlic, and sauté for 1 minute or until wine is absorbed. Sprinkle with salt and pepper.
3. Divide risotto evenly among bowls; top with mushroom mixture, and sprinkle with Parmesan. Garnish with rosemary sprigs, if desired.