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a bowl of gluten-free mushroom risotto.

Gluten-Free Mushroom Risotto (Dairy-Free Option)

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5 from 1 review

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


Units Scale
  • 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)


  1. In a small saucepan, heat the broth over low heat.
  2. 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.
  3. Add the Arborio rice to the onion and garlic, stirring for about 2 minutes until the rice is well-coated and slightly toasted.
  4. Pour in the white wine and stir until it is mostly absorbed by the rice.
  5. 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.
  6. While the rice is cooking, sauté the mushrooms in a separate pan until they are cooked and have released their moisture.
  7. 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.
  8. Serve the risotto immediately. It is best enjoyed right away.


  1. The nutrition information for this recipe does not include any Parmesan cheese since it is optional.
  2. This recipe can easily be doubled for more servings.
  3. If you can’t find Arborio rice, you can use any kind of short-grain white rice including sushi rice.
  • Author: Carrie Forrest, MPH in Nutrition
  • Prep Time: 15 Minutes
  • Cook Time: 25 Minutes
  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: Italian-inspired
  • Diet: Gluten Free


  • 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