Smoked Gouda and Wild Mushroom Risotto

By AislePrompt Editorial · Published 2026-08-01 · Updated 2026-08-01

A creamy risotto featuring smoky gouda cheese and earthy wild mushrooms, inspired by the modern and elevated Seattle skyline atmosphere. This Italian-inspired rice and grain recipe, ready in about 40 minutes, pairs Arborio rice, wild mushrooms, unsalted butter for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 400 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 1/2 cups Arborio rice
• 8 oz, sliced wild mushrooms
• 3 tbsp unsalted butter
• 2, finely chopped shallots
• 3, minced garlic cloves
• 1/2 cup dry white wine
• 5 cups, kept warm vegetable broth
• 1 cup, shredded smoked gouda cheese
• 1/4 cup, grated Parmesan cheese
• 1 tsp, chopped fresh thyme
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper

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Instructions

1. Step 1: Heat 2 tbsp olive oil and 1 tbsp unsalted butter in a large skillet over medium heat. Add 8 oz sliced wild mushrooms and sauté for 5-6 minutes until golden and fragrant, then remove from skillet.
2. Step 2: In the same skillet, melt 2 tbsp unsalted butter over medium heat. Add 2 finely chopped shallots and 3 minced garlic cloves, cooking for 2 minutes until translucent and aromatic.
3. Step 3: Stir in 1 1/2 cups Arborio rice and toast for 1 minute until the grains become slightly translucent at the edges.
4. Step 4: Pour in 1/2 cup dry white wine and cook, stirring, until the wine has mostly evaporated.
5. Step 5: Begin adding 5 cups warm vegetable broth one ladle (about 1/2 cup) at a time, stirring frequently and waiting for the liquid to almost fully absorb before adding the next ladle. Continue this process for about 18-20 minutes until the rice is tender but still has a slight bite.
6. Step 6: Stir the sautéed mushrooms back into the risotto along with 1 cup shredded smoked gouda cheese, 1/4 cup grated Parmesan, 1 tsp chopped fresh thyme, 1 tsp salt, and 1/2 tsp black pepper. Mix gently until the cheese melts and the risotto is creamy.
7. Step 7: Remove from heat and let sit for 2 minutes before serving.