Simple Gluten Free Kitchen

Mushroom Risotto

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I was intrigued by the taste and texture of this rice dish when I first ate at our block party. It reminded me of the savory wheat porridge that we make in India but risotto was much creamier. As I love rice and cook it almost everyday in various ways so I wanted to try risotto.

 

 

Every single recipe I checked on google had wine in its ingredient list. I am not against using wine,  I do sometimes use wine when cooking poultry or meat and also mushrooms. And, I know a bit of wine do improve the taste, however I wanted to do a complete vegetarian risotto. My first attempt was with wine and second time I tried without it. Obviously, the acidity that comes with wine was missing in the risotto with just stock but I did not notice any difference in creaminess when using wine. So this recipe is without wine

Mushroom Risotto
Ingredients
200 g (heaped1 cup) arborio rice
5 cups vegetable broth
4 (12 oz) portobello mushrooms
1/2 onion
2 garlic cloves
2 tbsp freshly chopped parsley
2 tbsp butter
2 tbsp olive oil
salt and black pepper to taste
1/2 cup freshly grated Parmesan cheese
Method:
Clean the mushrooms with wet paper towel or wash them if you like and then dry with paper towel. Slice them into 1″ pieces. Chop onion and garlic.
Heat 1 tbsp olive oil in a pot. Add chopped garlic and mushrooms. Saute until slightly browned. Season with salt pepper and half of the chopped parsley. Take off the pot from heat and remove the mushrooms and set aside.
Wipe the pot with paper towel to remove the brown stains left by cooking mushrooms.
Heat broth in a saucepan.
Heat oil and butter in the wiped pot. Add chopped onion. Saute until translucent. Add the rice and stir (about 2 minutes) quickly until it is well coated with oil and butter and looks opaque.
Stir in 1 cup broth and cook until the rice has absorbed the liquid. Add the remaining broth, 1 cup at a time. Continue to cook on medium heat and stir allowing the rice to absorb each addition of broth before adding more.
Add mushroom mixture to the pot before adding the last cup of broth. Test the grain by eating, add another 1/4 cup of broth if it is not properly cooked. (add water if required).
Risotto should not be mushy but just cooked and slightly chewy.
Stir in the Parmesan. Season with salt and freshly ground black pepper to taste.
Enjoy immediately!

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Reader Interactions

Comments

  1. Risotto is one of my favorites because it is so creamy and has no cream! The addition of the mushrooms and onions does add more tasty layers of flavor to an already awesome dish. I surely want some now after seeing this post! Have a nice evening.

    Reply

  7. Yes Tina, it is the creamy texture without that heavy cream which makes it delectable.

    Kiri, you are mistaken it does not take forever to cook. I think it took me 25 minutes to actually cook risotto.

    Reply

  11. hi Neetu – thank u for dropping by my blog….u have a lovely blog – have joined u……u seem to have got my name Sudha – actually am vidhya:)nice to meet u – stay in touch!

    Reply

  13. For those who want to have risotto ready in a hurry, my son told me how to do this in the microwave -I find it very good and so easy.
    Chop onion and pepper and put in a microwaveable bowl with olive oil and if you wish a knob of butter. Cook 2 minutes and stir. Add 2oz arborio rice per person and cook for a further 2 minutes. Stir. If you wish add some wine and cook for a couple of minutes. Make up stock – I use Marigold powder – to around half a pint. then add most of the stock to the rice, cook for 4 minutes and stir. Add frozen peas or sweetcorn cook for around 2 minutes then add defrosted cooked prawns, cook 4 minutes. Chopped mushrooms can be used in place of the prawns, or anything you fancy. Stir in chopped parsley and grated parmesan cheese. Enjoy.

    Reply

  14. So how many servings should I expect from this recipe? Thanks for sharing, it sounds delicious and I can’t wait to try it.

    Reply

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