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.

Gluten-free Mushroom Risotto

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

  1. In a large saucepan, heat the vegetable broth over medium heat.
  2. In a separate large skillet, heat the olive oil over medium heat. Add the onions and cook until translucent.
  3. Add the garlic and mushrooms to the skillet and cook until the mushrooms are soft.
  4. Stir in the Arborio rice and cook for 1-2 minutes.
  5. Pour in the white wine and cook until it is absorbed by the rice.
  6. 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.
  7. Continue this process until the rice is creamy and al dente, about 20 minutes.
  8. Stir in the Parmesan cheese and butter until melted and well combined.
  9. Season with salt and pepper to taste.
  10. 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