Sunday night dinner: Risotto with Spinach, Gouda, and Mushroom

If I'm going to tackle a new recipe that looks moderately challenging or time-consuming, I'm going to do it on a Sunday night. Tonight my dinner project was Risotto with Spinach, Gouda, and Mushrooms. Jon and I agreed that it tasted like something you'd get at a nice restaurant. And since it's a Cooking Light recipe, it has a lot fewer calories and fat than you'd get eating out.
The recipe didn't turn out to be too difficult or time-consuming. Jon chopped the mushrooms and shredded the cheese while I stirred the rice, and the meal came together in about 50 minutes.
This meatless entree made 5 filling servings. We rounded out the meal with pear slices.

The creamy risotto was laced with hints of green from the spinach

The risotto was topped with a mix of mushrooms (button and oyster). We started with 8 cups of mushrooms...

...that cooked down significantly. The final result: delicious.

I followed the recipe closely. The only changes I made from Cooking Light's were to sub dried herbs for fresh and decrease the Gouda to 4 ounces.