2 tsp butter
1 1⁄3 cups arborio rice
1/3 cup dry white wine (optional)
4 cups bone broth
1/3 teaspoon salt
1 cup shredded smoked gouda cheese
3 1/3 cups chopped spinach of arugula
In a large saucepan, saute shallot in butter. Add rice and brown for 2 minutes, stirring constantly. Add wine stir constantly until absorbed. Add salt to broth. Add 1/2 cup broth at a time, stirring regularly until each is absorbed. Stir in gouda until it melts. Add spinach and cook just until wilted.