Best Bites: Smoked Gouda Risotto with Mushrooms


Welcome to Best Bites, a twice-weekly video series that aims to satisfy your never-ending craving for food content through quick, beautiful videos for the at-home foodie. Check back on Tuesdays and Thursdays for new episodes!

This smoked gouda risotto with mushrooms is the perfect dinner for a brisk fall evening. Check out the recipe on Best Bites!


For the risotto:

  • 2 cups water

  • 2 16-ounce cans low sodium chicken broth

  • 1 tablespoon butter

  • 1/3 cup chopped shallots

  • 2 cups Arborio rice

  • 1/2 cup dry white wine

  • 1/2 teaspoon salt

  • 1 1/2 cups 6 ounces shredded smoked Gouda cheese

For the mushrooms:

  • 1 tablespoon olive oil

  • 2 cups sliced mushrooms

  • 1 red pepper, 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

  • Rosemary sprigs optional


1. 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.
2. After 3 minutes, add red peppers.
3. Add 1/3 cup shallots and minced garlic, 1/4 cup wine, chopped thyme, chopped rosemary, and sauté 1
minute or until wine is absorbed. Sprinkle with 1/4 teaspoon salt and pepper.
4. To prepare risotto, combine water and broth; put on the stove to warm it up. Melt butter in a large
nonstick saucepan over medium heat. Add 1/3 cup shallots, 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.
5. 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).
6. Stir in Gouda; cook just until melted.
7. Combine risotto with mushroom and peppers

RELATED: Kitchen hacks to try tonight