What is the secret to a perfect risotto?

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.

Is risotto usually gluten-free?

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.

Gluten Free Risotto Recipe With Mushrooms (Vegan)

Name: Gluten Free Risotto Recipe With Mushrooms (Vegan)
Prep time: 5 min
Cook time: 35 min
Total time: 40 min
Cuisine: Italian
Ingredients: 1/2 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; 1/4 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

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

Units Scale

1/2 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
1/4 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

Cook Mode Prevent your screen from going dark

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 1/2 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.