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sautéing mushrooms for gluten-free risotto
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Creamy, earthy, and comforting—this gluten-free mushroom risotto is a family favorite, filled with rich memories and cozy flavors. It’s perfect for busy weeknights or special gatherings, naturally gluten-free and totally satisfying.

  • Author: Imma
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 4 servings 1x
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Italian

Ingredients

Scale
  • 5 cups gluten-free vegetable or chicken broth
  • 2 tablespoons olive oil (or unsalted butter for a richer taste)
  • 16 oz (450g) fresh mushrooms (cremini, white, shiitake, or wild), sliced
  • 1 medium yellow onion, finely chopped
  • 3 garlic cloves, minced
  • 1 ½ cups arborio rice
  • ½ cup dry white wine (optional)
  • ¾ cup grated parmesan cheese (plus extra for serving, or vegan alternative)
  • Salt and freshly ground black pepper, to taste
  • Chopped fresh parsley, for garnish

Instructions

  1. Heat the gluten-free broth in a small saucepan over low heat; keep warm, but do not boil.
  2. In a large sauté pan, heat 1 tablespoon olive oil over medium heat. Add sliced mushrooms and a pinch of salt. Cook, stirring, until the mushrooms are golden and their liquid has evaporated, about 6–8 minutes. Remove mushrooms to a plate.
  3. In the same pan, add remaining oil or butter. Add the chopped onion and cook over medium heat until translucent, about 3–4 minutes. Stir in minced garlic and cook for 30 seconds, until fragrant.
  4. Add arborio rice. Stir constantly for 1–2 minutes, until the grains are well coated and slightly translucent at the edges.
  5. Pour in the white wine, if using, and stir, scraping any bits from the pan. Let the wine mostly evaporate.
  6. Add the warm broth one ladle at a time, stirring often and letting each addition absorb before adding more. Continue for 18–22 minutes, until rice is creamy and just tender.
  7. Return the sautéed mushrooms to the pan and stir in the grated parmesan. Season with salt and pepper to taste.
  8. Remove from heat, cover, and let sit for 2–3 minutes. Serve hot, garnished with parsley and extra parmesan.
  9. For a vegan version, use olive oil instead of butter and substitute vegan parmesan.

Notes

For extra depth, use a mix of mushroom varieties. Don’t rinse arborio rice—its starch is key for creamy risotto. Keep broth hot for best texture. Stir patiently for a perfect, velvety finish. Add peas, asparagus, or spinach for variety. To prep ahead, cook rice ¾ of the way, finish with broth just before serving.

Nutrition

Find it online: https://www.cozyfamilyrecipes.com/gluten-free-mushroom-risotto/