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Ingredients

Risotto:
2 cups water
2 (16-ounce) cans fat-free, low-sodium chicken stock
1 tablespoon butter
1/3 cup shallots, chopped
2 cups Arborio or other short-grain rice
1/2 cup dry white wine
1/2 teaspoon salt
11/2 cups (6 ounces) shredded smoked Gouda cheese
5 cups chopped fresh spinach

Mushrooms:
1 tablespoon olive oil
8 cups sliced assorted mushrooms
1/3 cup chopped shallots
1/4 cup dry white wine
11/2 teaspoons chopped fresh thyme
11/2 teaspoons chopped fresh rosemary
1 clove garlic, minced
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 cup (about 2 ounces) grated fresh Parmesan cheese
Rosemary sprigs (optional)

Description

Eat Wisconsin Cheese