Gluten-Free Mushroom Risotto

Ingredients

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• 1 tbsp olive oil
• 1 lb cremini mushrooms, sliced
• 1 medium shallot, finely chopped
• 2 cloves garlic, minced
• 1.5 cups Arborio rice Shop
• 0.5 cup dry white wine (optional)
• 4-5 cups hot gluten-free vegetable or chicken broth Shop
• 2 tbsp nutritional yeast Shop
• 1 tbsp fresh parsley, chopped
• 1 tsp salt, or to taste
• 0.5 tsp black pepper, or to taste

Instructions

1. 1 Heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Add the sliced cremini mushrooms and cook, stirring occasionally, until they release their liquid and begin to brown, about 8-10 minutes. Remove the mushrooms from the pot and set aside, leaving any rendered liquid behind.
2. 2 Add the finely chopped shallot to the same pot and sauté until softened and translucent, about 3-4 minutes. Stir in the minced garlic and cook for another minute until fragrant, being careful not to burn it.
3. 3 Add the Arborio rice to the pot and toast it with the shallots and garlic for about 2 minutes, stirring constantly, until the edges of the grains appear slightly translucent. If using, pour in the dry white wine and stir until it is almost completely absorbed, allowing the alcohol to evaporate.
4. 4 Begin adding the hot gluten-free broth, one ladleful at a time, stirring frequently. Wait until each addition of broth is almost completely absorbed by the rice before adding the next ladleful. Continue this process for about 20-25 minutes, or until the rice is creamy and al dente, with a slight chewiness.
5. 5 Stir in the reserved cooked mushrooms, nutritional yeast, chopped fresh parsley, salt, and black pepper. Continue to stir for another 2-3 minutes until everything is well combined and heated through. Taste and adjust seasoning as needed before serving immediately.

Nutrition (per serving)

Tips & Notes

• Keep the broth at a bare simmer in a separate pot. Cool broth stalls the rice, so the risotto takes longer and turns gluey.
• Nutritional yeast has no gluten of its own, but some brands are made in shared facilities, so choose one labeled gluten-free. It brings the savory note Parmesan usually adds, so taste before you add the full teaspoon of salt.
• Brown the mushrooms in two batches if your pot is small. Crowded mushrooms steam instead of browning.

Common questions