Looking for an easy, meat-free, and delicious dinner idea that is also impressive? Look no further than this gluten-free mushroom risotto recipe.
This recipe is perfect for a special occasion (like a special Valentine’s Day meal), as the main course, a side dish, or even as an appetizer. When entertaining, this gluten-free mushroom risotto recipe is always a crowd-pleaser. Also, if you have leftovers, it reheats really well too.
👍 You can make this dish dairy-free/vegan by using plant-based butter and cheese or you can omit the cheese.
Easy and Delicious Gluten-Free Mushroom Risotto Recipe
- 500g mushrooms chopped
- 1/4 c oil
- 1/4 c butter, divided (2 tablespoons)
- 1/2 tsp salt and pepper
- 1 medium onion, chopped
- Shallot, chopped
- 1 cup Arborio Rice
- 6 cups gluten-free chicken stock (you can use vegetarian chicken stock or vegetable stock), heated to a simmer
- 1/2 c Reggiano cheese
- 4 tbs butter
- 1/2 teaspoon cracked black pepper
- Using a damp paper towel, wipe the mushrooms to remove any dirt.
- Remove the stems from the cleaned mushrooms.
- Chop the mushroom into pieces and set them aside.
- Next, chop onions and set them aside.
- Chop shallots and set aside.
- In a large pot, melt 1/2 oil and butter.
- In 2 tbsp. of butter, sauté mushrooms until soft. Set aside.
- Add onions and shallots until translucent.
- Add rice and stir so all the grains are all coated.
- Sauté on low heat for another minute, being careful not to brown the rice.
- In a second pot heat stock. Don’t boil it – should just be warm.
Tip: You can heat 1-2 cups of stock at a time in the microwave
- Add a ladle of hot stock, allowing rice to absorb each ladle, before adding the next ladle.
- To the rice mixture, add in the mushrooms and as much black pepper as desired, prior to adding the last 2 ladles of stock are added. The grains should be tender but firm to the bite, without being crunchy.
- Add Parmigiana cheese and remaining butter.
- Stir gently, until both are melted.
- Add 1 cup of stock to the rice mixture, stir well.
- Serve immediately.
Tip: Do not leave the pot as the risotto cooks, and keep stirring it, so the risotto doesn’t stick.
Tip: When making this gluten-free mushroom risotto recipe you can use any variety of mushrooms you have on hand including button, portabello, or cremini mushrooms.