Smoked Gouda and Broccoli Risotto

Are you sick of seeing risotto recipes yet? It’s just that they’re so
fun, easy, delicious and economical to make! As long as you have
arborio rice, you can make all kinds of fun risotto dishes using
whatever is in your fridge.

Case in point — this cheesy
smoked Gouda and broccoli risotto. I had a head of broccoli I bought at
least a week before and thought it would taste great with risotto, but
wanted to add some extra flavor. That’s when I got the idea to add the
smoked Gouda that was sitting in my fridge unopened for about a month.
This particular kind I buy in bulk at BJ’s Wholesale Club, because not
only is it cheaper, but it’s also rennet-free.

Although I used Better Than Bouillon,
I would suggest using a low-sodium vegetable broth if you can find it, because the
addition of the cheese made it a bit salty. If not use the Better Than Bouillon and use one less teaspoon than what it calls for.

This dish is vegetarian and
gluten-free and reheats amazingly well. I had it most of last week for

Smoked Gouda and Broccoli Risotto 
by Michelle Maskaly, The Adirondack Chick

1 1/2 pounds broccoli
4 cups vegetable broth
2 cloves garlic chopped
1 cup aborio rice
1 cup white wine
1 cup shredded smoked Gouda
2 tablespoons olive oil

Remove only the florets from the broccoli, steam them and set aside.

In a medium size pot heat bring the vegetable broth to a boil. Make sure to keep the broth hot during the whole risotto process.

In another large pot heat the olive oil and add the garlic. Stir for about a minute, making sure not to burn the chopped garlic.

Mix in the rice making sure it gets coated and toasted — about 2 minutes.

Pour in the wine, and stir until it’s mostly absorbed.

Add your vegetable broth to the rice one or two ladles at a time, making
sure you’re continuously stirring the rice and broth mixture. When the
rice absorbs the broth add another ladle of it. Continue until the rice is plump and soft.

 Once the rice is finished, remove the pot from the burner and stir in the smoked Gouda. Mix well and then add in the broccoli. Fold in the broccoli gently, so it doesn’t completely turn to mush.


For those of you who are more hands on and visual, I shot some quick Touts while I was making this just for fun. So, here’s the process through short, 15 second videos.

This recipe was shared with the following websites: melt in your mouth mondays, On the Menu Mondays, Recipe Sharing Mondays, Made By You Monday, My Sweet and Savory, Just Something I Whipped Up, Just Another Meatless Monday, Naptime Creations, Tasty Tuesday, Today’s Creative, Tutorial Tuesday, 33 Shades of Green, Slightly Indulgent Tuesday, Gluten Free Wednesday, Whatever Goes Wednesday, What’s Cooking Wednesday, Penny Pinching Party, Real Food Wednesday, Wow Me Wednesday, This Chick Cooks, Success U, Frugal Days, Your Whims Wednesday, Show and Share, Full Plate Thursday, Somewhat Simple, HOH, How to Make, Catch a Glimpse, It’s a Keeper, Foodie Friday, Kitchen Friday,

14 thoughts on “Smoked Gouda and Broccoli Risotto

  1. This looks so good, I love making risottos with different ingredients, love the idea of using smoked gouda and broccoli, sounds so good! There's something so comforting about a good risotto…!

  2. Hi Michelle,
    I would just love this dish, it looks delicious. It is a great recipe and a great presentation! Hope you have a great week end and thank you so much for sharing with Full Plate Thursday.
    Come Back Soon!
    Miz Helen

  3. Congratulations!
    Your recipe is featured on Full Plate Thursday this week. Hope you have a fabulous week end and enjoy you new Red Plate.
    Come Back Soon,
    Miz Helen

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