Gluten-Free Creamy Mushroom Risotto

Indulge in the comforting flavors of this Gluten-Free Creamy Mushroom Risotto, a rich and velvety dish that's perfect for dinner parties or cozy nights in. Featuring tender Arborio rice simmered to perfection in a gluten-free vegetable broth, this recipe is made extra special with the earthy depth of rehydrated porcini mushrooms and the savory umami of button mushrooms. A splash of white wine enhances the elegant flavor profile, while Parmesan cheese and a touch of butter create an irresistibly creamy texture. Finished with fresh parsley for a vibrant garnish, this risotto is as visually stunning as it is delicious. Ready in under an hour, it's a naturally gluten-free option that doesn't compromise on flavor. Serve it piping hot for a restaurant-quality meal right at home!

Nutriscore Rating: 68/100

Prep Time:15 mins

Cook Time:35 mins

Total Time:50 mins

Servings: 4

Ingredients

• 1.5 cups Arborio rice
• 2 tablespoons Olive oil
• 2 tablespoons Unsalted butter
• 1 medium Onion, finely chopped
• 3 cloves Garlic, minced
• 10 ounces Button mushrooms, sliced
• 0.5 ounce Dried porcini mushrooms
• 5 cups Vegetable broth, gluten-free
• 0.5 cup White wine
• 1 cup Parmesan cheese, grated
• 0.25 cup Fresh parsley, chopped
• 0 to taste Salt
• 0 to taste Black pepper

Directions

Step 1

Begin by placing the dried porcini mushrooms in a small bowl and covering them with 1 cup of warm water to rehydrate. Let them sit for about 15 minutes. Drain and finely chop them, reserving the soaking liquid.

Step 2

In a saucepan, bring the vegetable broth to a simmer and keep it warm over low heat.

Step 3

In a large skillet or heavy-bottomed pot, heat the olive oil and 1 tablespoon of butter over medium heat.

Step 4

Add the chopped onion to the skillet, cooking until it becomes translucent, about 3-4 minutes.

Step 5

Stir in the garlic and cook for an additional minute until fragrant.

Step 6

Add the button and rehydrated porcini mushrooms to the skillet, cooking until they are browned and their moisture has evaporated, roughly 5 minutes.

Step 7

Stir in the Arborio rice, cooking for 1-2 minutes until the rice is well-coated and slightly translucent at the edges.

Step 8

Pour in the white wine, stirring constantly, until it is absorbed by the rice.

Step 9

Begin adding the warm vegetable broth, one ladleful at a time, stirring frequently with each addition, waiting until most of the liquid is absorbed before adding more. This should take about 18-20 minutes.

Step 10

Once the rice is creamy and cooked to al dente, remove the skillet from heat. Stir in the remaining tablespoon of butter and the grated Parmesan cheese, mixing until creamy.

Step 11

Season the risotto with salt and black pepper to taste, and garnish with freshly chopped parsley.

Step 12

Serve the risotto immediately while it's hot and creamy.

Nutrition Facts

Serving size	(2239.5g)

Amount per serving	% Daily Value*
Calories	1526.0

Total Fat 78.8g	0%
Saturated Fat 34.9g	0%
Polyunsaturated Fat 2.7g
Cholesterol 142mg	0%
Sodium 6494.8mg	0%
Total Carbohydrate 129.2g	0%
Dietary Fiber 11.9g	0%
Total Sugars 18.1g
Protein 61.7g	0%

Vitamin D 28.3IU	0%
Calcium 1178.9mg	0%
Iron 8.1mg	0%
Potassium 2596.1mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 48.2%

Protein: 16.8%

Carbs: 35.1%