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Creamy Mushroom Risotto

Featured in Gluten-Free That Tastes Great.

Turn simple Arborio rice into a creamy dish with this mushroom risotto. Stirring it into rich chicken stock gives it a silky texture, all without using cream. Sautéed mushrooms deliver earthy flavor, garlic and onions provide an aromatic base, and a final swirl of butter with Parmesan adds a velvety finish. Naturally gluten-free, this dish is irresistibly luxurious.
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Updated on Tue, 15 Apr 2025 20:54:17 GMT
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Creamy Mushroom Risotto | mecooking.com
Getting Started

Italian cuisine brings us risotto, that smooth, luxurious dish everyone loves. But what if you can't handle gluten? No worries! Let's talk about making mushroom risotto that's totally gluten-free. It's tasty, straightforward, and works for anyone avoiding gluten in their diet.

Going gluten-free isn't just something people do for fun - many folks absolutely need to for health reasons. If you've got celiac disease or can't tolerate gluten, you've gotta watch what you eat carefully. Risotto can be tricky since not all ingredients are automatically safe. Don't stress though! I'll walk you through a no-fuss mushroom risotto that skips the gluten but keeps all the yummy goodness. Perfect for veggie lovers too!

Staying Gluten Safe

  • Finding Safe Arborio Rice: This special rice makes risotto what it is - creamy and wonderful. Its little grains soak up liquid and let out starch for that smooth feel we all want. Just double-check that your rice package says it's certified gluten-free to avoid any problems.
  • Watching Your Liquids: Your cooking broth needs to be gluten-free too. Many grocery store options sneak gluten in, so always check those labels or make your own at home with safe ingredients. Remember to warm it up before pouring it in - cold broth slows everything down.
  • Checking Everything Else: Keep an eye on all your add-ins like spices and seasonings. Some mixes might have gluten hiding in them. If you love Italian spice blends, make sure they're labeled gluten-free.
  • Dining Away From Home: If someone else is cooking for you, speak up about what you need! Ask what went into the broth and make sure they didn't toss in anything with gluten like breadcrumbs or regular soy sauce.

What To Expect

  • How Much It Makes: You'll get enough for 2-3 people as their main meal or 6 folks if it's just a side dish.
  • Who Can Eat It: This works for vegetarians right away and vegans with a few tweaks, plus it's completely gluten-free.
  • How Long It Takes: From start to finish, you'll spend about 28 minutes cooking - quick enough for a weeknight but fancy enough for company too.

What You'll Need

  • Olive Oil: 3 tablespoons
    • This helps cook your veggies and adds a nice subtle taste to everything.
  • Mushrooms: 1 pound, cut into slices (try mixing white and portabello)
    • Feel free to swap in cremini or shiitake if you want. Mushrooms give that meaty, woodsy flavor that makes this dish special.
  • White Wine Vinegar: 1/4 cup
    • Works instead of real wine if you don't want alcohol in your cooking.
  • Chives or Scallions: 1/4-1/2 cup, sliced thin
    • Adds bright flavor and pretty color.
  • Salt: 1/2 teaspoon
    • Brings out all the other flavors. Add more if needed.
  • Low Sodium Vegetable Broth: 4 cups
    • Make sure it's labeled gluten-free for safety.
  • Arborio Rice: 2 cups, uncooked (look for gluten-free certification)
    • This special rice creates that signature creamy texture risotto is famous for.

Getting Ready

Using an Instant Pot:
Turn on the sauté function. Pour in olive oil, then add your sliced mushrooms, vinegar, and seasonings. Let them cook together for 4-5 minutes.
Stovetop Approach:
Grab a big pan instead. Follow the same basic steps but you'll need to slowly add warm broth over about 20 minutes while the rice drinks it up.

Making It Happen

Getting Started With Rice:
Toss your Arborio rice into the pan and gently toast it.
Getting Wet:
Cook rice with warmed broth. Instant Pot users: Throw everything in together and pressure cook for 5 minutes. Stovetop folks: Keep stirring in broth bit by bit for 20-25 minutes.

Instant Pot Steps

  • Once you've cooked your veggies, pour in all the remaining broth.
  • Set to pressure cook for 5 minutes, then do a quick pressure release when done.

Extra Flavor Boosters

  • Garlic: Throw in some chopped garlic for extra flavor.
  • Black Pepper: Just a sprinkle makes everything pop.
  • Parmesan (or Vegan Nutritional Yeast): Makes things nice and cheesy.

Helpful Hints

  • Rice Selection: Stick with Arborio for that perfect creamy result.
  • Mix Up Your Veggies: Try adding zucchini, asparagus, or colorful peppers.
  • Don't Skip Warming Broth: Hot broth mixes in better than cold.
  • Give it a taste before serving and adjust your seasonings.

Pairing Ideas

  • As Your Main: Serve alongside some grilled veggies or chicken.
  • Pretty Touches: Sprinkle fresh herbs like chives or parsley on top for color and flavor.
  • Balance Your Meal: Add a simple green salad on the side.

Good For Your Body

  • Safe For Sensitivities: Completely free from gluten.
  • Health Perks: Mushrooms pack loads of antioxidants, while the rice gives you energy-boosting carbs.

Getting That Perfect Creaminess

  • Take your time adding broth for that dreamy texture.
  • Always pick fresh mushrooms and good-quality stock for the tastiest results.

The Complete Package

This gluten-free mushroom dish delivers all the creamy goodness you want without any gluten worries. It's warm, rich, and totally satisfying with minimal fuss. Try it tonight and see how amazing gluten-free cooking can be!

Dig In!

Mushrooms, Gluten-free, Creamy

This luscious mushroom risotto is gluten-free and combines Arborio rice with tender mushrooms for a comforting, cheesy dish perfect any night.

Prep Time
10 Minutes
Cook Time
30 Minutes
Total Time
40 Minutes
By: Mariana

Category: Gluten-Free

Difficulty: Intermediate

Cuisine: Italian

Yield: 4 Servings

Dietary: Vegetarian, Gluten-Free

Ingredients

01 Gluten-free Arborio rice, 1 cup.
02 Warmed chicken or vegetable broth, 4 cups.
03 Two tablespoons of olive oil.
04 Finely diced small onion.
05 Two garlic cloves, minced.
06 225g (8 oz) of assorted mushrooms like button, shiitake, or cremini, thinly sliced.
07 Half a cup of gluten-free white wine.
08 Two tablespoons of butter.
09 Quarter cup of grated Parmesan.
10 A little salt and pepper for flavor.
11 Chopped fresh parsley, optional.

Instructions

Step 01

In another pot, warm up your broth and keep it on low heat so it's consistently ready to use.

Step 02

Heat olive oil in your Dutch oven or a big skillet over medium heat. Toss in the onion and cook it for around 3–4 minutes. Stir in the minced garlic and cook just until you can smell it, another minute or so.

Step 03

Add the mushroom slices into the pan and cook them for about five minutes. Let them release their liquid and brown slightly.

Step 04

Pour the gluten-free rice into the pan, stirring it with the vegetables so it gets coated with the oil. This takes about a minute or two.

Step 05

Add the gluten-free wine to the pan and stir it in. Cook for 2–3 minutes until the liquid looks like it's mostly gone.

Step 06

Scoop in 1 cup of the warm broth, stirring the rice constantly while it soaks up the liquid. Keep repeating this cup by cup, waiting for the broth to absorb each time before adding more. Do this for 20–25 minutes until your rice is soft and creamy.

Step 07

Take the skillet off the stove once the rice is done cooking. Stir in the butter and Parmesan until everything is melted and smooth.

Step 08

Taste and sprinkle with salt and pepper if needed. Dish it up right away, and if you'd like, top it with fresh parsley.

Notes

  1. Using gluten-free Arborio rice keeps this dish suitable for anyone avoiding gluten.
  2. The combination of mushrooms brings in a deep, savory taste.
  3. Warming the broth ahead of time helps keep the cooking consistent.
  4. Picking a certified gluten-free white wine ensures no gluten sneaks into the meal.
  5. A classic technique of slowly adding broth gives the risotto its velvety consistency.
  6. Adding butter and Parmesan at the end makes the flavors richer and the texture smoother.

Tools You'll Need

  • A big skillet or Dutch oven.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Contains dairy.

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 400
  • Total Fat: 15 g
  • Total Carbohydrate: 50 g
  • Protein: 10 g