In a large measuring cup, combine vegan chicken broth and water; set aside.
Into a large nonstick sauce pan over medium heat, add butter. When butter is melted, add shallots. Cook 2 minutes, until softened.
Add rice and salt. Continue cooking an additional 2 minutes, stirring frequently.
Add wine, stirring continuously until most of the liquid is absorbed.
Gradually add broth/water mixture 1/2 cup at a time, stirring continuously until each addition is absorbed.
Stir in spinach and gouda cheese. Cook just until spinach is wilted and cheese is melty.