Gluten-Free Mushroom Risotto Recipe (Dairy-Free Option)
This Gluten-Free Risotto recipe is made creamy and delicious. It is an easy main dish or side dish that can also be made dairy-free for restricted diets. I’ve included step-by-step pictures so you can make it perfectly even if you’ve never made risotto before.
Even if you’re on a restricted diet, you can still enjoy comfort food and classic recipes. This is a welcome message for people like me who have food sensitivities, Celiac disease, or other special dietary needs.
I think you’ll love this yummy warm risotto that is made with broth and topped with Parmesan, vegan Parmesan cheese, or other types of dairy-free cheese.
The tender, white mushrooms round out this dish with amazing texture and flavor. You won’t want to overlook this classic recipe based on the traditional Italian dish!
Why You Need This Recipe
- This recipe can be included in a variety of diets, including dairy-free, gluten-free, vegetarian, and even vegan!
- Gluten-Free Risotto is versatile enough to serve as a filling main dish or served in smaller portions as a savory side.
- This creamy risotto uses just a handful of simple ingredients and can be plated in just 45 minutes.
Key Ingredients
- Arborio rice is a starchy rice that will add to the creaminess of this recipe. Its velvety texture after it absorbs the liquids is just divine. You can use any type of short grain rice that has a high starch content (the starch is what creates the creamy texture with no milk or cream). Look for different types of rice at the grocery store or online.
- Broth will be used to infuse the rice with its savory flavor and bring out the starches in the rice. Depending on your preference, you can use chicken broth, chicken stock, beef broth, or even vegetable broth or vegetable stock.
- White mushrooms are low in calories, but high in fiber making them the perfect addition to this Rissoto recipe. They add a texture and heartiness that can’t be matched.
- Regular or vegan cheese tops the final dish for added creaminess and classic flavor.
Please see the recipe card at the end of this post for the full list of ingredients and measurements.
Recipe Steps
Step One
Heat the broth in a saucepan over medium heat or medium-high heat until warm.
While warming the broth, add the olive oil to a separate pan. Sauté the garlic and onion in the oil until translucent.
Step Two
Stir the Arborio rice into the onion and garlic. Cook for about two minutes until the rice is slightly toasted.
Please see the recipe card at the end of this post for the exact ingredients and measurements.
Step Three
Pour the wine onto the risotto rice. Stir until it is absorbed in the bottom of the pan.
Then, slowly add the warm broth, one ladle at a time. Stir constantly until the liquid is fully absorbed.
Step Four
Sauté the button mushrooms in a separate pan until cooked through.
Add the mushrooms and parmesan cheese, if desired, to the rice. Flavor with salt and black pepper as desired. You can also top with fresh parsley or other types of chopped fresh herbs.
Enjoy immediately!
I hope you agree that this vegetable risotto is perfect for those on a gluten-free diet, or for anyone. The creamy consistency is so satisfying. The whole family should enjoy this vegan risotto.
Recipe Tips
- The nutrition information for this recipe does not include any Parmesan cheese since it is optional. And, of course, you can always use your favorite shredded dairy-free cheese to keep this recipe fully vegan, dairy-free, and plant-based.
- This recipe can easily be doubled for more servings.
- If you can’t find Arborio rice, you can use any kind of short-grain white rice including sushi rice.
- Store any leftover risotto in an airtight container for up to 4 days. Reheat before serving.
Recipe FAQs
This recipe can be altered to suit a vegan lifestyle! To achieve this, simply be sure you are using a vegetable broth and follow the recipe as written. You will also want to cook the rice with a vegan white wine and omit the parmesan cheese as a topping (or use a dairy-free cheese alternative).
While the base of risotto recipes is typically gluten-free, attention must be paid to all ingredients used to ensure the entire dish is safe for those with gluten sensitivities or celiac disease. Sometimes packaged broths will contain gluten-containing ingredients.
More Healthy Gluten-Free Recipes You Might Like
- Anti-Inflammatory Veggie Bowls with Tahini Sauce
- Gluten-Free Vegan Gnocchi Recipe
- Gluten-Free Shrimp Scampi
- Dairy-Free Pesto Pasta
- Mexican Buddha Bowls
- Black Bean Burgers with Chili Sweet Potato Wedges
What to Serve with Gluten-Free Risotto
Gluten-Free Mushroom Risotto (Dairy-Free Option)
This Gluten-Free Risotto recipe is made creamy and delicious. It is an easy main dish or side dish that can also be made dairy-free for restricted diets. I’ve included step-by-step pictures so you can make it perfectly even if you’ve never made risotto before.
- Total Time: 45 Minutes
- Yield: 3 Servings 1x
Ingredients
- 4 cups vegetable or chicken broth (be sure to use veggie broth for vegan and vegetarian diets; I like to use reduced sodium broth)
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 cup uncooked Arborio rice
- 1/2 cup dry white wine
- 2 tablespoons olive oil
- 1/4 teaspoon sea salt
- 1/4 teaspoon ground black pepper
- 1 cup mushrooms, sliced (I used button mushrooms)
- 1/2 cup grated Parmesan cheese (optional, for topping. Feel free to substitute with a dairy-free grated cheese if you prefer)
Instructions
- In a small saucepan, heat the broth over low heat.
- Then, in a separate large saucepan, heat the olive oil over medium heat. Add the chopped onion and garlic, sautéing until the onion is translucent.
- Add the Arborio rice to the onion and garlic, stirring for about 2 minutes until the rice is well-coated and slightly toasted.
- Pour in the white wine and stir until it is mostly absorbed by the rice.
- Start adding the warm broth one ladle at a time. Stir constantly and allow the liquid to be absorbed before adding the next ladle. This process should take about 20-25 minutes. The rice should be tender but still firm to the bite.
- While the rice is cooking, sauté the mushrooms in a separate pan until they are cooked and have released their moisture.
- Once the rice is cooked, remove from heat. Stir in the sautéed mushrooms, and, if using, the Parmesan cheese. Add salt and pepper to taste. Adjust seasoning as needed.
- Serve the risotto immediately. It is best enjoyed right away.
Notes
- The nutrition information for this recipe does not include any Parmesan cheese since it is optional.
- This recipe can easily be doubled for more servings.
- If you can’t find Arborio rice, you can use any kind of short-grain white rice including sushi rice.
- Prep Time: 15 Minutes
- Cook Time: 25 Minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Italian-inspired
- Diet: Gluten Free
Nutrition
- Serving Size: 1/3 of recipe
- Calories: 267
- Sugar: 2.5 g
- Sodium: 292.8 mg
- Fat: 11.5 g
- Saturated Fat: 2 g
- Carbohydrates: 27.3 g
- Fiber: 0.9 g
- Protein: 9.2 g
- Cholesterol: 0 mg
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About the Author: Carrie Forrest has a master’s degree in public health with a specialty in nutrition. She is a top wellness and food blogger with over 5 million annual visitors to her site. Carrie has an incredible story of recovery from chronic illness and is passionate about helping other women transform their health. Send Carrie a message through her contact form.
This is one of those recipes that tastes fancy but isn’t hard at all. It’s a winner!!!