Walnut Gouda and Mushroom Risotto

Ingredients:

• 1 cup Arborio rice

• 1 small onion, finely chopped

• 2 cloves garlic, minced

• 200g mushrooms, sliced

• 1/2 cup white wine (optional, or use more broth)

• 4 cups chicken or vegetable broth, warmed

• 1 cup grated Walnut Gouda

• 2 tablespoons butter

• Salt and pepper to taste

• Fresh parsley for garnish

Instructions:

1. Sauté the Aromatics: In a large pan, melt the butter over medium heat. Add the chopped onion and minced garlic, cooking until softened and fragrant.

2. Cook the Mushrooms: Add the sliced mushrooms and cook until they release their moisture and become golden brown.

3. Toast the Rice: Stir in the Arborio rice, letting it toast lightly for about a minute. If using wine, pour it in and stir until it’s mostly absorbed.

4. Add the Broth: Begin adding the warm broth one ladle at a time, stirring frequently and allowing each addition to be absorbed before adding more. Continue until the rice is creamy and cooked through, about 18-20 minutes.

5. Stir in the Cheese: Once the risotto is done, remove it from heat and stir in the grated Walnut Gouda until it’s melted and creamy. Season with salt and pepper to taste, and garnish with fresh parsley.