Smoked Gouda Risotto

• Rissotto
• 2 cups water
• 2 (16 ounce) cans chicken broth or (16 ounce) cans vegetable broth
• 1 tablespoon butter
• 2 cups arborio rice or 2 cups other short-grain rice
• 1/2 cup dry white wine
• 1/3 cup shallot
• 1/2 teaspoon salt
• 1 1/2 cups shredded smoked gouda cheese
• 5 cups chopped arugula or 5 cups spinach

1. Combine water and broth; set aside.
2. Melt buter in a large nonstick saucepan Over medium heat.
3. Add 1/3 cup shallots, cover and cook for 2 minutes.
4. Add rice.
5. Cook 2 minutes uncovered, stirring constantly.
6. stir in 1/2 cup wine; cook 30 seconds or until the liquid is absorbed, stirring constantly.
7. Adding salt and 1/2 cup broth mixture, stir until absorbed.
8. Continue adding broth 1/2 cup at a time, stirring constantly.
9. Besure broth is absorbed before adding the next (about 20 minutes total).
10. Stir in Gouda, cook just until melted.
11. Stir in arugula or spinach.
12. Cook just until spinach is wilted.

water, chicken broth, butter, arborio rice, white wine, shallot, salt, gouda cheese, arugula

Taken from www.food.com/recipe/smoked-gouda-risotto-170831 (may not work)