Smoked Gouda Risotto with Kale and Mushrooms


Prep time40 minutes
Cooking time20 minutes
Total time1 hour


Try serving this smoky dish with a romaine salad dressed with vinaigrette or steamed green beans tossed with lemon, olive oil and garlic


2 tablespoons
olive oil
2 cups
onion, yellow (diced)
4 cloves
garlic (minced)
1/2 pound
mushrooms, button (quartered)
1 1/4 cup
rice, Arborio
2 tablespoons
tomato paste
2 teaspoons
1 teaspoon
paprika, smoked
1 teaspoon
1/2 teaspoon
black pepper, ground
3 tablespoons
lemon juice
3 1/2 cups
stock, vegetable (divided)
4 cups
kale (roughly chopped)
1/4 pound
cheese, smoked Gouda (shredded)


Preheat oven to 350°F. In a large Dutch oven, heat the olive oil over medium-high heat. Sauté the onions for 5 minutes, add the garlic and mushrooms and sauté until the mushrooms begin to soften. Add rice and stir while sautéing for about 2 minutes. Add tomato paste, tamari, paprika, salt, pepper, lemon juice and 3 cups of the broth and stir to combine. Bring to a boil, stirring occasionally, then cover with a tight lid and place in the oven for 20 minutes. Remove from oven, uncover and return the pan to the stove over medium-low heat. Stir in the kale and another ¼ cup of broth. Cook for another 5-10 minutes, adding more broth if needed, until the kale is tender, rice is creamy and liquid has been absorbed. Remove from heat and stir in the cheese. Serve warm.


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