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Creamy Mushroom Risotto

Featured in Rice and grains done right.

Turn Arborio rice into a creamy gluten-free dish full of flavor. Mushrooms add a savory twist, while garlic and onions build aromatic depth. A final mix of butter and Parmesan makes it extra silky and delicious without adding cream.
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alicia in the kitchen
Updated on Thu, 05 Jun 2025 12:55:14 GMT
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Creamy Mushroom Risotto Gluten-free | tasteofsavor.com
Intro

Mushroom risotto’s creamy goodness is a staple in Italy, but if you’ve got gluten issues, you might think it’s off-limits. Not anymore. This gluten-free spin brings all the cozy, rich flavors without any gluten sneaking in, so you can dig in worry-free.

Going gluten-free isn’t just a fad—it’s real-life for lots of folks with celiac or gluten sensitivity. Following a gluten-free diet is the only way to beat the symptoms and stay healthy. If you’re making risotto, you’ve gotta double-check every ingredient’s gluten-free. Here’s a chill walkthrough for a fast, easy, veggie-friendly, and totally gluten-free mushroom risotto everyone at the table can enjoy.

Gluten-Free Tips

  • Arborio Rice (Certified GF): Don’t skip this rice—its short, starchy grains make risotto thick and creamy. Stick to packages marked gluten-free so you don’t get cross-contaminated stuff.
  • Spices & Seasonings: Some spice blends have hidden gluten. Play it safe—pick up bottles that say gluten-free right on the label.
  • Broth or Stock: Not all brands are safe for celiacs, so read the fine print or whip up your own with confirmed gluten-free ingredients. Always preheat your broth to speed up cooking.
  • When Dining Out: Let your host or server know you can’t have gluten. Double-check their broth, and make sure there’s no bread crumbs or wheat thickeners mixed in.

Quick Overview

  • Makes: Good for 2 or 3 as a meal, or up to 6 as a side.
  • Safety & Preferences: Totally gluten-free. Works for vegetarians and with swaps, even vegans.
  • Total Time: You’re looking at just under half an hour—about 28 minutes—so this is doable on a busy night or when company’s coming.

Ingredients List

  • Arborio Rice: 2 cups, uncooked (make sure it’s gluten-free!)
    • Gives you that iconic, creamy risotto texture everyone loves.
  • Low Sodium Veggie Broth: 4 cups
    • Gluten-free broth keeps things safe for sensitive eaters.
  • Salt: 1/2 teaspoon
    • Bump up the taste, sprinkle more or less if you need.
  • Chives or Scallions: 1/4-1/2 cup, thinly sliced
    • For a punch of fresh flavor and crunch.
  • White Wine Vinegar: 1/4 cup
    • Swap this for wine to keep it booze-free but still zippy.
  • Mushrooms: 1 pound, sliced (mix up white and portabello, or toss in cremini or shiitake)
    • Makes the dish earthy, hearty, and totally satisfying.
  • Olive Oil: 3 tablespoons
    • For sautéing veggies and adding a lush flavor boost.

How to Prepare

Stovetop Version:
Grab a big pan. Sauté your mushrooms and other veggies in olive oil, then pour in vinegar and your spices. Keep adding warmed broth a bit at a time, and stir for about 20 minutes.
Instant Pot Version:
Flip to sauté, toss in olive oil, toss in your mushrooms plus vinegar and seasonings. Stir them for 4-5 minutes.

Cooking Instructions

Pour in the Rice:
Dump Arborio into your pan and toast for a minute or two.
Adding Broth:
For stovetop: add broth gradually, stirring for 20-25 min. For Instant Pot: pour in everything, set for 5 min on high, then quick-speed release the steam.

Instant Pot Steps

  • Once you’re done sautéing, add the rest of the broth.
  • Set to pressure cook for 5 minutes, then do a quick release on the steam.

Make it Yours

  • Parmesan or Nutritional Yeast: At the end, stir in either for a cheesy kick—dairy or vegan style.
  • Minced Garlic: Throw some in when sautéing for more punch.
  • Black Pepper: Some freshly cracked black pepper makes every bite pop.

Pro Tips & Swaps

  • Swap In Extra Veggies: Got zucchini, asparagus, or bell peppers? Go ahead and toss them in.
  • Pick the Right Rice: Arborio is key for the ultimate creamy bite.
  • Broth Hack: Bring broth to a simmer before you add it, every single time.
  • Taste and tweak the flavors right before serving.

How to Serve

  • Plated Up: Delicious alongside grilled chicken or a big pan of colorful veggies.
  • Bonus Topping: A handful of chopped parsley or chives right before serving gives freshness and makes it pop.
  • Salad Sides: Pair up with a crisp, simple salad for a light meal.

Diet Info and Perks

  • Safe for Allergies: Absolutely no gluten here.
  • Healthy Points: Mushrooms are loaded with antioxidants, and Arborio brings satisfying carbs for lasting energy.

Creamy Risotto Tricks

  • Slowly ladle broth in—it’s the secret to the smooth, creamy finish.
  • Pick fresh, good-quality mushrooms and veggie stock for the top results.

Putting Everything Together

You get a super creamy bowl of gluten-free mushroom risotto here, with easy no-fuss directions. Treat yourself to its comforting flavors and friendly process—made for your dietary needs without losing any of the yum. Go for it and get cozy.

Dig In!

Mushroom Risotto Gluten-free

This rich gluten-free mushroom risotto blends Arborio rice with earthy mushrooms, garlic, and Parmesan. It's a cozy and flavorful dinner option.

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

Category: Grains & Rice

Difficulty: Intermediate

Cuisine: Italian

Yield: 4 Servings

Dietary: Vegetarian, Gluten-Free

Ingredients

01 1/4 cup parmesan, finely grated.
02 2 cups gluten-free Arborio rice.
03 1 small onion, diced into tiny pieces.
04 8 oz (225g) of assorted mushrooms (like button, shiitake, and cremini), thinly sliced.
05 A couple of minced garlic cloves.
06 4 cups warm chicken or veggie stock.
07 Salt and pepper for seasoning.
08 2 tablespoons unsalted butter.
09 2 tablespoons of olive oil.
10 1/2 cup of gluten-free white wine.
11 Fresh chopped parsley (optional but nice).

Instructions

Step 01

Put the broth in a pot and let it gently simmer over low heat. Keep it warm while cooking.

Step 02

Heat olive oil in something big, like a Dutch oven or skillet, over medium heat. Drop in the onions, stirring till they’re soft (around 3 minutes). Toss in the garlic and cook just a bit more until it smells amazing.

Step 03

Pop the sliced mushrooms into your pan. Cook them for about five minutes, letting their liquid evaporate and brown slightly.

Step 04

Mix the Arborio rice into the pan with everything else. Stir it to coat the grains in the oil and combine them with the onions and mushrooms. Let it cook for a minute or so.

Step 05

Add the white wine to the mix, stirring it into the rice. Let it cook for a couple of minutes until most of the wine evaporates.

Step 06

Pour in 1 cup of your warm stock, stirring constantly until it's mostly soaked up by the rice. Add the broth one cup at a time, always letting it absorb before pouring more. Keep doing this for 20-25 minutes, or until your risotto has a nice creamy consistency.

Step 07

Once the rice is cooked perfectly, take the pan off the heat. Stir in the butter and Parmesan until they melt into the creamy rice.

Step 08

Season the risotto with salt and pepper as you like. Serve immediately, optionally tossing on a bit of parsley for a fresh touch.

Notes

  1. This dish is gluten-free thanks to the Arborio rice and other carefully chosen ingredients.
  2. Using a mix of mushrooms gives a rich depth of taste.
  3. Keeping the stock warm ensures even, smooth cooking.
  4. Gluten-free wine is a small detail that makes all the difference for gluten-sensitive diets.
  5. For a creamy texture, gradually adding stock is the key step in making risotto.
  6. Stirring butter and Parmesan at the end makes the dish luscious.

Tools You'll Need

  • A big pan 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