This gluten free risotto with mushrooms is hearty, delicious, and budget-friendly too! It is inspired by the traditional Italian dish but made completely plant-based. Creamy, savory, and full of flavor.
If you love hearty rice recipes, you might also want to try this Spanish vegan paella, this easy avocado roll or this pulled pork rice bowl.
Jump to:
- Ingredients
- What Type Of Rice Is Best For Risotto?
- How To Make This Gluten-Free Risotto With Mushrooms
- Substitutions & Variations
- Why You Will Love This Gluten-Free Risotto Recipe
- Equipment
- Storage
- Risotto Gluten-Free FAQs
- Love This Recipe? Let's Stay Connected!
- More Gluten-Free Recipes You Might Like
- Gluten Free Risotto Recipe With Mushrooms (Vegan)
- See what other people think about this recipe!
Ingredients
This mushroom risotto is made with simple ingredients that you can easily find in any grocery store:
- Brown onion diced
- Garlic cloves diced
- Swiss mushrooms (or favorite mushrooms of choice) cut into big-ish pieces
- Arborio rice
- White wine (can be substituted for more vegetable stock)
- Vegetable stock (if store-bought, make sure it is gluten-free)
- Nutritional yeast (optional)
- Salt to taste
- Extra virgin olive oil for cooking
- Parsley and black pepper to decorate (optional)
See recipe card for quantities.
What Type Of Rice Is Best For Risotto?
Arborio rice is the type of rice used for traditional risotto. It is characteristic for it's high starch content. If you can't find arborio rice, you can substitute for another type of white rice. Medium grain rice is preferred, but you could also use short grain rice. You could also consider brown rice, although is not ideal and it will result in a harder texture.
How To Make This Gluten-Free Risotto With Mushrooms
Heat the vegetable stock in a small pot. This is important to ensure the stock is hot when you add it to the rice.
Heat a large saucepan on medium heat. Add a generous drizzle of olive oil to the bottom of the pan. Once it's hot, add the diced onion, garlic, and pinch of salt. Stir to combine, and cook until the onion becomes transparent.
Increase to medium-high heat, and add the mushrooms and another pinch of salt. Stir to combine until the mushrooms are cooked.
Lower back to medium heat, add the risotto rice to the pan and combine with the veggies. Stir for a few minutes, until the rice starts to become a bit transparent.
Pour the wine and stir constantly for 2-3 minutes with a wooden spoon, until the rice has absorbed all the wine.
Pour a little bit of hot stock (about 1 cup) into the pan, and stir until the rice has absorbed it all.
Repeat the process, pouring ½ cup of warm broth at a time, until the rice has absorbed it all. With the last cup of hot stock, add the nutritional yeast. See tip below.
Serve with a drizzle of extra virgin olive oil, black pepper, and fresh parsley.
Tip! Risotto has to be cooked al dente. When you are getting closer to the end of the stock, double check that the rice is nicely cooked. Also consider that different types or rice require different amounts of water to cook, always check the package.
Substitutions & Variations
- Chicken broth instead of vegetable broth, if you aren't following a plant-based diet
- Use your favorite vegetables like asparagus, zucchini, or bell pepper
- Vegan parmesan cheese instead of nutritional yeast
- Add canned coconut milk or cream for an extra creamy texture
Why You Will Love This Gluten-Free Risotto Recipe
It's a great comfort food that is cheap and easy to prepare.
Made with simple ingredients.
One pan dish, easy to prepare and easy to clean up!
Perfect for the whole family or to serve at a dinner party.
Ideal for those with celiac disease or following a gluten-free diet.
Equipment
All you need to make this vegetable risotto are:
- Chopping board & sharp knife
- Large saucepan, dutch oven or pot
- Medium pot (to heat the vegetable broth)
- Wooden spoon
Storage
Leftover risotto? Happy days! This risotto makes great leftovers for a ready-to-go lunch or dinner. Store in an airtight container in the fridge for up to 3 days.
Risotto Gluten-Free FAQs
The trick for a perfect risotto is to pour the vegetable broth little by little, and stirring constantly. This cooking process requires a little patience, but it's important as it helps release the starch of the rice.
Risotto is usually gluten-free unless the stock used has gluten-containing ingredients. Store-bough and bouillons can sometimes have gluten. Always check the label.
You can substitute arborio rice for another type of white rice. Medium grain rice is preferred, but you could also use short grain rice. You could also consider brown rice, although is not ideal and it will result in a harder texture.
Love This Recipe? Let's Stay Connected!
If you like this recipe please leave me a star rating and comment below, share it on Pinterest, tag me on Instagram, and follow me on socials! Instagram @bitesinthewild and Pinterest @bitesinthewild. This way you can stay up-to-date with my latest recipes and tips!
More Gluten-Free Recipes You Might Like
Gluten Free Risotto Recipe With Mushrooms (Vegan)
- Prep Time: 5 minutes
- Cook Time: 35 minutes
- Total Time: 40 minutes
- Yield: 3 servings 1x
- Category: Main course
- Cuisine: Italian
- Diet: Gluten Free
Description
This vegan gluten free risotto recipe with mushrooms, is hearty, delicious and budget-friendly too! It is inspired by the traditional Italian dish but made completely plant-based. Creamy, savory, and full of flavour, this recipe will make you forget you're missing out on anything at all!
Ingredients
- ½ brown onion diced
- 3 garlic cloves diced
- 16 swiss mushrooms (or favorite mushrooms of choice) cut in big-ish pieces
- 1 cup of arborio rice
- ¼ cup of white wine (can be substituted for more vegetable stock)
- 3 cups of vegetable stock (if store-bought, make sure is gluten-free)
- 1 tbsp of nutritional yeast (optional)
- Salt to taste
- 3 tbsp of extra virgin olive oil for cooking + extra to drizzle on top
- Fresh parsley & black pepper to serve
Instructions
- Heat the vegetable stock in a small pot.
- Heat a large saucepan on medium heat. Add a generous drizzle of olive oil to the bottom of the pan. Once it's hot, add the diced onion, garlic, and pinch of salt. Stir to combine, and cook until the onion becomes transparent.
- Increase to medium-high heat, and add the mushrooms and another pinch of salt. Stir to combine until the mushrooms are cooked.
- Lower back to medium heat, add the risotto rice to the pan, and combine with the veggies. Stir for a few minutes, until the rice starts to become a bit transparent.
- Pour the wine and stir constantly for 2-3 minutes with a wooden spoon, until the rice has absorbed all the wine.
- Pour a little bit of hot stock (about 1 cup at a time) into the pan, and stir until the rice has absorbed it all.
- Repeat the process, pouring ½ cup of warm broth at a time, until the rice has absorbed it all. With the last cup of hot stock, add the nutritional yeast.
- Serve with a drizzle of extra virgin olive oil, black pepper and fresh parsley.
Notes
Risotto has to be cooked al dente. When you are getting closer to the end of the stock, double check that the rice is nicely cooked.
This risotto makes great leftovers for a ready-to-go lunch or dinner. Store in an airtight container in the fridge for up to 3 days.
Feel free to mix and match your favorite vegetables!
You can substitute arborio rice for another type of white rice. Medium grain rice is preferred, but you could also use short grain rice. You could also consider brown rice, although is not ideal and it will result in a harder texture.
Skye says
I made this recipe and it turned out so well! Very tasty and the recipe is very easy to follow. I added some asparagus too!