Ingredients

Instructions

  1. Combine water and broth; set aside.
  2. Melt buter in a large nonstick saucepan Over medium heat.
  3. Add 1/3 cup shallots, cover and cook for 2 minutes.
  4. Add rice.
  5. Cook 2 minutes uncovered, stirring constantly.
  6. stir in 1/2 cup wine; cook 30 seconds or until the liquid is absorbed, stirring constantly.
  7. Adding salt and 1/2 cup broth mixture, stir until absorbed.
  8. Continue adding broth 1/2 cup at a time, stirring constantly.
  9. Besure broth is absorbed before adding the next (about 20 minutes total).
  10. Stir in Gouda, cook just until melted.
  11. Stir in arugula or spinach.
  12. Cook just until spinach is wilted.