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Gluten-Free Mushroom Risotto

URL: https://www.cleaneatingkitchen.com/gluten-free-risotto/

Ingredients

  • 1 cup uncooked Arborio rice
  • 4 cups vegetable or chicken broth
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • ½ cup dry white wine
  • 2 tablespoons olive oil
  • ¼ teaspoon sea salt
  • ¼ teaspoon ground black pepper
  • 1 cup mushrooms, sliced
  • ½ cup grated Parmesan cheese (optional)

Instructions

  1. Heat the broth in a small saucepan over low heat.
  2. In a separate large saucepan, heat olive oil and sauté onion and garlic until translucent.
  3. Add Arborio rice to the onion and garlic, stirring for about 2 minutes until slightly toasted.
  4. Pour in white wine and stir until mostly absorbed.
  5. Add warm broth one ladle at a time, stirring constantly until absorbed before adding more. This takes about 20-25 minutes.
  6. Sauté mushrooms in a separate pan until cooked.
  7. Once rice is cooked, stir in sautéed mushrooms and optional Parmesan cheese. Season with salt and pepper to taste.
  8. Serve immediately.

Nutrition Facts (estimated)

Servings
3
Calories
267
Total fat
11.5g
Total carbohydrates
27.3g
Total protein
9.2g
Sodium
292.8mg
Cholesterol
0mg

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