Gluten-Free Mushroom Risotto
Nutritional Information
A naturally gluten-free classic creamy risotto with fresh mushrooms and parmesan cheese.
This recipe is originally for 4 servings. How many are you cooking for today?
- 1 cup Arborio rice
- 4 cups chicken or vegetable broth
- 1 medium onion, finely chopped
- 8 ozs sliced mushrooms
- 1/2 cup grated parmesan cheese
- 2 tablespoons olive oil
In a saucepan, warm the broth over low heat.
Warm 1 tbsp olive oil in a large saucepan over medium-high heat. Stir in the mushrooms, and cook until soft, about 3 minutes. Remove mushrooms and their liquid, and set aside.
Add 1 tbsp olive oil to skillet, and stir in the onion. Cook 1 minute. Add rice, stirring to coat with oil, about 2 minutes.
Add 1/2 cup broth to the rice, and stir until the broth is absorbed. Continue adding broth 1/2 cup at a time, stirring continuously, until the liquid is absorbed and the rice is al dente, about 15 to 20 minutes.
Remove from heat, and stir in mushrooms with their liquid, and parmesan cheese.
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