Smoked Gouda Risotto
Indulge in the rich, velvety goodness of Smoked Gouda Risotto, a sophisticated twist on the classic comfort dish. This creamy, cheese-forward recipe combines the nutty depth of smoked Gouda with the luxurious texture of Arborio rice. Each spoonful boasts layers of flavor, from the aromatic base of sautéed shallots and garlic to the splash of dry white wine that adds a bright, subtle acidity. Gently simmered with warm stock and finished with a touch of heavy cream, this risotto is the epitome of elegance. Perfect as a hearty main or an elevated side, it’s garnished with fresh parsley for a pop of color and freshness. Ideal for dinner parties or cozy nights at home, Smoked Gouda Risotto is comfort food reimagined—creamy, smoky, and utterly irresistible!
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Recipe Information
Ingredients
- 4 tablespoons Unsalted butter
- 2 tablespoons Olive oil
- 1 medium Shallot, finely chopped
- 3 cloves Garlic, minced
- 1.5 cups Arborio rice
- 0.5 cups Dry white wine
- 5 cups Chicken or vegetable stock, warm
- 1.5 cups Smoked Gouda cheese, shredded
- 0.25 cups Heavy cream
- 0.5 teaspoons Salt
- 0.5 teaspoons Black pepper
- 2 tablespoons Fresh parsley, chopped (optional, for garnish)
Instructions
In a large saucepan, heat 2 tablespoons of butter and the olive oil over medium heat until the butter has melted.
Add the chopped shallot and minced garlic to the pan. Cook for 2–3 minutes, stirring frequently, until the shallot is translucent and fragrant.
Add the Arborio rice to the saucepan. Stir for 1–2 minutes so the rice is coated in the butter and oil, and lightly toasted.
Pour in the white wine and stir constantly until the wine has mostly evaporated, about 2 minutes.
Begin adding the warm stock one ladleful (about 1/2 cup) at a time, stirring continuously to allow the rice to absorb the liquid before adding the next ladleful. Adjust the heat to keep the mixture at a gentle simmer.
Repeat this process until the stock has been absorbed and the rice is creamy and tender, about 20–22 minutes. You may not need to use all the stock.
Stir in the smoked Gouda cheese, heavy cream, remaining 2 tablespoons of butter, salt, and black pepper. Mix until the cheese is fully melted and the risotto is smooth and creamy.
Taste and adjust the seasoning with additional salt or pepper, if needed.
Garnish with fresh parsley if desired, and serve immediately while warm.
Nutrition Facts
Calories |
698 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.8 g | 48% | |
| Saturated Fat | 20.4 g | 102% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 97 mg | 32% | |
| Sodium | 1632 mg | 71% | |
| Total Carbohydrate | 67.6 g | 25% | |
| Dietary Fiber | 1.5 g | 5% | |
| Total Sugars | 2.5 g | ||
| Protein | 17.4 g | 35% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 348 mg | 27% | |
| Iron | 1.5 mg | 8% | |
| Potassium | 482 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
