Smoked-Gouda Risotto with Spinach and Mushrooms

Ingredients

• 2 cups arborio rice 
• 0.3 teaspoon pepper black
• 1 tablespoon butter 
• 0.5 pound button mushrooms sliced
• 0.5 pound cremini mushrooms sliced
• 0.3 cup cooking wine dry white
• 0.5 cup cooking wine dry white
• 32 ounce less-sodium chicken broth fat-free canned
• 1.5 teaspoons rosemary fresh chopped
• 1.5 teaspoons thyme leaves fresh chopped
• 1  garlic clove minced
• 6 ounces gouda cheese smoked shredded
• 1 tablespoon olive oil 
• 3.5 ounces oyster mushrooms sliced
• 1 ounce parmesan cheese fresh grated
• 0.3 teaspoon salt 
• 0.5 teaspoon salt 
• 0.3 cup shallots chopped
• 3.5 ounces shiitake mushroom caps sliced
• 5 ounces pkt spinach chopped
• 2 cups water 

Equipment

• bowl
• frying pan
• sauce pan

Directions

1. To prepare risotto, combine water and broth; set aside. Melt butter in a large nonstick saucepan over medium heat.
2. Add 1/3 cup shallots; cover and cook 2 minutes.
3. 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.
4. 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.
5. To prepare mushrooms, heat olive oil in a large nonstick skillet over medium-high heat.
6. Add mushrooms, and saut 5 minutes or until beginning to brown.
7. Add 1/3 cup shallots, 1/4 cup wine, chopped thyme, chopped rosemary, and minced garlic, and saut 1 minute or until wine is absorbed.
8. Sprinkle with 1/4 teaspoon salt and pepper.
9. Divide risotto evenly among 6 bowls; top with mushroom mixture, and sprinkle with Parmesan.
10. Garnish with rosemary sprigs, if desired.