Smoked Gouda Risotto with Spinach and Mushrooms is a rich and creamy restaurant-quality dinner that’s easy to make in about 30 minutes.
Gourmet Risotto Recipe
As a home cook who has been making plant-based and vegetarian meals for over 13 years, I know how satisfying it is to plate something that feels restaurant-worthy but comes straight from your own kitchen.
This risotto is rich, creamy, and loaded with comforting flavor, and it’s finished with a savory topping of herbed mushrooms for just the right balance.
Ingredients for Smoked Gouda Risotto with Spinach and Mushrooms
You will need the following:
- Butter
- Shallot
- Arborio rice — For authentic risotto texture, Arborio rice is best. Other short-grain rices may work but won’t be as creamy.
- Chicken-style broth — I use a vegan chicken broth. Vegetable broth can also be used but may require additional seasoning.
- Dry white wine — Adds acidity and brightness. Any crisp, dry wine will work here. If you prefer to omit the wine, add an equal amount of extra broth.
- Smoked Gouda cheese — The smokiness of the Gouda gives the dish a unique, comforting flavor.
- Baby spinach — Chopped and stirred in at the end, the spinach adds a touch of freshness and color.
- Extra Virgin Olive Oil
- Cremini (baby bella) mushrooms — Meaty and flavorful, they pair perfectly with the creamy risotto.
- Herbs and aromatics — Shallots, garlic, thyme, rosemary, and parsley add layers of savory flavor to both the risotto and the mushrooms.
- Seasonings – Kosher salt and ground black pepper
- Parmesan cheese — Sprinkled over the top for a final salty, nutty finish.
How to Make Smoked Gouda Risotto with Spinach and Mushrooms
STEP ONE: Warm the broth. In a large measuring cup, combine the broth and water, then set aside. Keeping the liquid at room temperature makes it easier to incorporate gradually.
STEP TWO: Start the risotto. In a large saucepan over medium heat, melt the butter. Add chopped shallots and cook for about 2 minutes until softened.
STEP THREE: Toast the rice. Add Arborio rice and salt to the pan, stirring for another 2 minutes to coat the grains and lightly toast them.
STEP FOUR: Add wine and simmer. Pour in the dry white wine, stirring continuously until most of the liquid has been absorbed.
STEP FIVE: Add broth gradually. Begin adding the broth mixture about ½ cup at a time, stirring continuously and letting each addition absorb before adding more. Continue this process until the rice is creamy and tender.
STEP SIX: Finish the risotto. Once the rice is cooked through, stir in chopped spinach and shredded vegan smoked gouda. Cook just until the spinach wilts and the cheese melts into the risotto.
STEP SEVEN: Cook the mushrooms. In a medium skillet over medium-high heat, heat olive oil. Add the sliced mushrooms and cook for 3–5 minutes until they start to brown.
STEP EIGHT: Add aromatics to mushrooms. Stir in shallots, wine, garlic, thyme, and rosemary, cooking for about 1 more minute until the wine is absorbed. Season with salt and black pepper to taste.
STEP NINE: Serve. Spoon the risotto into bowls and top each with a generous portion of the mushroom mixture. Finish with a sprinkle of parmesan and fresh parsley. Serve hot.
Make it Vegan 🌱
For a plant-based risotto, use vegan chicken-style broth or vegetable broth, and opt for dairy-free cheeses.
Storage
Store leftovers in an airtight container in the refrigerator. To reheat, add a splash of broth or water to loosen the risotto and warm gently on the stovetop over medium-low heat until heated through.
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Smoked Gouda Risotto with Spinach and Mushrooms
Ingredients
For the risotto:
- 2 1/2 cups chicken-style broth
- 1 cup water
- 1 tablespoon butter
- 2 tablespoons shallot chopped
- 1 cup Arborio rice
- 1/4 teaspoon kosher salt
- 1/4 cup dry white wine
- 2 cups baby spinach chopped
- 1 cup smoked Gouda cheese shredded
_For the mushrooms:_
- 1 tablespoon olive oil
- 1 cup cremini mushrooms sliced
- 2 tablespoons shallot chopped
- 2 tablespoons dry white wine
- 1 clove garlic minced
- 1/3 teaspoon dried thyme
- 1/3 teaspoon dried rosemary
- 1/8 teaspoon kosher salt
- 1/8 ground black pepper
- 2 tablespoons parmesan cheese shredded
- 2 tablespoons parsley chopped
Instructions
- In a large measuring cup, combine the broth and water, then set aside. Keeping the liquid at room temperature makes it easier to incorporate gradually.
- In a large saucepan over medium heat, melt the butter. Add chopped shallots and cook for about 2 minutes until softened.
- Add Arborio rice and salt to the pan, stirring for another 2 minutes to coat the grains and lightly toast them.
- Pour in the dry white wine, stirring continuously until most of the liquid has been absorbed.
- Begin adding the broth mixture about ½ cup at a time, stirring continuously and letting each addition absorb before adding more. Continue this process until the rice is creamy and tender.
- Once the rice is cooked through, stir in chopped spinach and shredded smoked gouda. Cook just until the spinach wilts and the cheese melts into the risotto.
- In a medium skillet over medium-high heat, heat olive oil. Add the sliced mushrooms and cook for 3–5 minutes until they start to brown.
- Stir in shallots, wine, garlic, thyme, and rosemary, cooking for about 1 more minute until the wine is absorbed. Season with salt and black pepper to taste.
- Spoon the risotto into bowls and top each with a generous portion of the mushroom mixture. Finish with a sprinkle of parmesan and fresh parsley. Serve hot.
Nutrition
This post was updated on July 15, 2025.
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