Whole Foods Co-op
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Smoked Gouda Risotto with Kale and Mushrooms


Accompany this dish with something simple, crunchy and tart to complement the rich, smoky flavors; try a romaine salad dressed with vinaigrette or steamed green beans tossed with lemon, olive oil and garlic.


  • 2 T olive oil
  • 2 C diced yellow onion
  • 4 cloves garlic , minced
  • ½ lb button mushrooms , quartered
  • C arborio rice
  • 2 T tomato paste
  • 2 t tamari
  • 1 t smoked paprika
  • 1 t salt
  • ½ t ground black pepper
  • 3 T lemon juice
  • C vegetable broth , divided
  • 4-5 C roughly-chopped kale (1 large bunch)
  • ¼ lb smoked Gouda cheese , shredded


  1. Preheat oven to 350°F. In a large Dutch oven, heat the olive oil over medium-high heat. Sauté the onions for 5 minutes, add the garlic and mushrooms and sauté until the mushrooms begin to soften. Add rice and stir while sautéing for about 2 minutes. Add tomato paste, tamari, paprika, salt, pepper, lemon juice and 3 cups of the broth and stir to combine. Bring to a boil, stirring occasionally, then cover with a tight lid and place in the oven for 20 minutes. Remove from oven, uncover and return the pan to the stove over medium-low heat. Stir in the kale and another ¼ cup of broth. Cook for another 5-10 minutes, adding more broth if needed, until the kale is tender, rice is creamy and liquid has been absorbed. Remove from heat and stir in the cheese. Serve warm.

Whole Foods Co•op


Hillside Store

610 E 4th Street
Duluth, MN 55805

Denfeld Store

4426 Grand Avenue
Duluth, MN 55807