Gluten-free creamy wild mushroom risotto with parmesan

Gluten-free creamy wild mushroom risotto with parmesan: an aromatic rice dish with mixed mushrooms, white wine, vegetable stock, garlic and fresh parsley.

At a glance

• Serves 2
• Prep time: 10 min
• Cooking time: 30 min
• Total time: 40 min
• Calories: 480 kcal per serving
• Protein: 14 g
• Fat: 18 g
• Carbs: 62 g

Ingredients

• 50 ml dry white wine
• 300 g mixed mushrooms (button mushrooms, king oyster mushrooms, shiitake)
• 1 onion
• 2 garlic cloves
• 200g risotto rice (arborio)
• 30 g parmesan (grated)
• 600ml warm vegetable stock
• 2 tbsp olive oil
• 1 tbsp butter
• 1 handful of parsley
• Salt, black pepper

Method

You’ll need: saucepan · chopping board · knife · grater · wooden spoon

1. Clean the mushrooms and cut into bite-sized pieces. Finely dice the onion and garlic.
2. Heat the olive oil in a large pan and fry the mushrooms over a high heat until golden brown. Take them out and set aside.
3. Heat more olive oil in the same pan, then sweat the onion until translucent and cook the garlic briefly with it. Stir in the risotto rice and sweat briefly until the grains look slightly translucent.
4. Deglaze with the white wine and let it reduce. Gradually add the warm vegetable stock, stirring regularly, until the rice is creamy and still slightly al dente.
5. Fold in the fried mushrooms, butter and parmesan. Season with salt and black pepper.
6. Divide between deep plates and serve with chopped parsley.

Good to know

This risotto is warm, creamy and full of depth. The mushrooms give it lots of flavour without making it heavy. Just the thing when you want something simple and special at the same time.

Swaps

Parmesan → pecorino (stronger flavour, similar protein content) | Butter → ghee (lower in lactose, heat-stable) | White wine → more vegetable stock with a squeeze of lemon juice (alcohol-free, a similarly fresh note) | Arborio rice → carnaroli rice (stays a little more al dente and creamy)

Allergens

Contains milk from the butter and parmesan; for a gluten-free version, make sure the stock is certified gluten-free. For children and in pregnancy, replace the white wine with stock and lemon juice; during pregnancy only make it with well-cooked fresh mushrooms and pasteurised hard cheese.