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Creamy Mushroom Risotto (Gluten Free, Vegetarian)
Prep Time
10
minutes
mins
Cook Time
30
minutes
mins
Course:
Dinner, Main Course, Side
Cuisine:
Gluten Free, Italian, vegetarian
Servings:
6
servings
Calories:
220
kcal
Author:
Stephanie
Ingredients
1 ½
tbsp.
butter
8
ounces
baby bella mushrooms
¼
cup
yellow onion chopped
2
cloves
garlic minced
1
cup
arborio rice
4
cups
vegetable broth
⅓
cup
white wine
6
tbsp.
parmesan cheese
2
tbsp.
fresh parsley
salt & pepper to taste
Instructions
Warm vegetable broth in saucepan over medium low heat
Meanwhile melt 1 tbsp. butter over medium heat.
Add onion and garlic and sautee till fragrant about 1 minute. Then add mushrooms and continue to cook about 5-6 more minutes
Stir in wine and cook another 2-3 minutes till almost absorbed. Remove mushroom mixture from pan and set aside.
Melt remaining butter and stir in arborio rice until coated and slightly toasted about 1-2 minutes.
Return mushroom mixture to the pan reserving some for topping.
Ladle ½ cup of vegetable broth into the pan and stir continually till absorbed.
Repeat adding ½ cup at a time and stirring constantly.
It should take about 20-25 minutes to incorporate the broth.
Stir in freshly grated parmesan cheese and taste for salt & pepper.
Top with reserved mushrooms and fresh chopped parsley.
Notes
*Nutrition Disclaimer
Nutrition
Serving:
1
serving
|
Calories:
220
kcal
|
Carbohydrates:
29.3
g
|
Protein:
9.5
g
|
Fat:
6.1
g
|
Saturated Fat:
3.5
g
|
Cholesterol:
14
mg
|
Sodium:
622
mg
|
Potassium:
369
mg
|
Fiber:
1.6
g
|
Sugar:
1.5
g
|
Calcium:
103
mg
|
Iron:
1
mg