Gluten-free Mushroom Risotto
This gluten-free mushroom risotto is a creamy and flavorful dish that is perfect for a cozy night in. The earthy flavors of the mushrooms combined with the creamy texture of the risotto make this a comforting and satisfying meal.
Ingredients
- 1 cup Arborio rice
- 4 cups vegetable broth
- 1 cup sliced mushrooms
- 1/2 cup finely chopped onion
- 2 cloves garlic, minced
- 1/2 cup dry white wine
- 1/2 cup grated Parmesan cheese
- 2 tablespoons unsalted butter
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- In a large saucepan, heat the vegetable broth over medium heat.
- In a separate large skillet, heat the olive oil over medium heat. Add the onions and cook until translucent.
- Add the garlic and mushrooms to the skillet and cook until the mushrooms are soft.
- Stir in the Arborio rice and cook for 1-2 minutes.
- Pour in the white wine and cook until it is absorbed by the rice.
- Begin adding the warm vegetable broth to the rice, one ladle at a time, stirring constantly and allowing each addition to be absorbed before adding the next.
- Continue this process until the rice is creamy and al dente, about 20 minutes.
- Stir in the Parmesan cheese and butter until melted and well combined.
- Season with salt and pepper to taste.
- Serve hot and enjoy!
Cooking & Preparation
- Preparation time:
- 10 minutes
- Cooking time:
- 30 minutes
- Total time:
- 40 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 350
- Carbohydrates
- 45g
- Protein
- 8g
- Fat
- 15g
Supplies
Large saucepan Large skillet Wooden spoon Ladle
Tools
Cutting board Knife Grater
Serving suggestions
Serve the mushroom risotto with a sprinkle of fresh parsley and a side of garlic bread.
Tips & tricks
For extra flavor, you can also add a splash of truffle oil to the risotto before serving.
Cost
$15