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Easy and Delicious Gluten-Free Mushroom Risotto Recipe

Easy and Delicious Gluten-Free Mushroom Risotto Recipe

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

Ingredients 

  • 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

Directions

  • 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. 

Easy and Delicious Gluten-Free Mushroom Risotto Recipe

Delicious Gluten-Free Mushroom Risotto Recipe

Print Recipe/Tips
Nutrition facts: 200 calories 20 grams fat

Ingredients

      • 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

 

INSTRUCTIONS/NOTES/TIPS

  • 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. 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, Portobello, or cremini mushrooms. 
Did You Try This Recipe or These Tips?
How did it go? Let us know in the comments. Tag us on Instagram at @Gluten_Free_Foodee..

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