Mushroom Lovers Risotto
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June 16, 2018 Updated August 6, 2018
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This gluten free risotto is perfect for mushroom lovers, as it has a lot of mushrooms. It's rich and creamy and makes a perfect side dish for grilled meats or roast chicken.
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Image by: Thora Toft Prep time: 20 minutes Cook time: 30 to 35 minutes Makes: 4 servings Difficulty: Medium
• Gluten free • Egg free • Soy free • -
You can use your own homemade soup stock to make this risotto. This is a really nice homemade Basic Chicken Stock that's easy to prepare, with common ingredients, that has a nice rich flavor, to make this risotto absolutely delicious.
Use all organic ingredients, ensure any dried spices are labeled certified gluten free, and the rice, white wine and packaged stock (if using) are labeled gluten free.
Ingredients:
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• 4 cups Homemade Chicken Stock • 2 tablespoons Coconut oil or butter • 11 ounces Portobello mushrooms, thinly sliced • 11 ounces White mushrooms, thinly sliced • 1 1/2 Shallots, diced • 1 cup Arborio rice • 1/3 cup Dry white wine or unsweetened apple juice • 3 tablespoons Butter • 2 tablespoons Chives, finely chopped • 3 1/2 tablespoons Freshly grated Parmesan cheese • Sea salt, to taste • Freshly ground black pepper, to taste -
Substitutions and Notes:
- Chicken stock: You can use another type of soup stock if you prefer. If buying packaged soup stock, ensure that it's labeled gluten free.
- Shallots: In place of the shallots you can use 1/2 small onion, diced.
Directions:
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- Warm the chicken stock over low heat.
- Heat 2 tablespoons coconut oil in a large saucepan over medium high heat. Stir in the mushrooms, and cook until soft, about 5 to 10 minutes. When done, remove the mushrooms and their liquid, and set aside.
- Add 1 tablespoon coconut oil to the same saucepan, and stir in the shallots. Cook for 1 minute. Add the rice, stirring to coat the rice with oil. Cook for about 5 minutes, until the rice has turned a pale golden color, stirring constantly to brown the rice evenly.
- Add the wine to the rice, stirring constantly, until the wine is fully absorbed.
- Add 1/2 cup of stock to the rice, and stir until the stock is absorbed. Continue adding 1/2 cup of stock at a time, stirring constantly, until all the stock is absorbed and the rice is al dente (resists slightly when bitten, but not hard in the center), about 20 to 30 minutes.
- Remove from heat, and stir in mushrooms with their liquid. Add the 3 tablespoons butter, chives and parmesan cheese, and stir until combined. Season with salt and pepper to taste.
- Serve with some extra chopped chives and freshly grated parmesan cheese sprinkled over the top.
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Enjoy!
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FREE Guide10 Steps to Healthy Gluten Free Eating
The 10 Step Guide is packed full of tips, tricks, recipes and regular Member only tips to get you started on the road to living healthy without gluten.Photo by: Thora Toft
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