Risotto

• 2 c. water
• 2 16-oz. cans broth
• 1 T. butter
• 1/3 c. chopped shallots
• 2 c. Arborio rice
• 1/2 c. dry white wine
• 1/2 t. salt
• 1 1/2 c. (6 oz.) shredded smoked Gouda cheese
• 5 c. chopped spinach

Mushroom Topping

• 1 T. olive oil
• 8 c. (1 lb, 8 oz.) mixture of mushrooms (shiitake, crimini, oyster, etc.)
• 1/3 c. chopped shallots
• 1/4 c. dry white wine
• 1 1/2 t. chopped fresh thyme
• 1 1/2 t. chopped fresh rosemary
• 1 clove garlic, minced
• 1/4 t. salt
• 1/4 t. pepper
• 1/4 c. parmesan cheese

Risotto

• Combine water and broth; set aside.
• Melt butter in saucepan over medium heat.
• Add shallots; cover and cook 2 minutes.
• Add rice; cook 2 minutes, uncovered, stirring constantly.
• Stir in wine; cook 30 seconds until liquid becomes absorbed.
• Add salt.
• Add broth water, 1/2 cup at a time, stirring constantly, until absorbed before adding next portion – about 20 minutes total.
• Stir in Gouda; cook just until melted.
• Stir in spinach; cook until wilted.

Mushroom Topping

• Heat oil in large skillet, over medium-high heat.
• Add mushrooms; saute 5 minutes.
• Add shallots and garlic; saute 1 minute.
• Add wine, salt, pepper, and chopped herbs; saute 1 minute, until wine evaporates.

Serve

• Divide risotto evenly among 6 bowls; top with mushroom mixture and garnish with parmesan.

• Cooking Light 2000, p. 118-119

• 6 servings.
• Calories: 480; Fiber 4.9 g.; Fat: 14.4 g.