If you’re in the mood for a comforting dish that warms the soul, this Creamy Mushroom and Herb Risotto is just the answer. It’s an effortless way to enjoy a creamy and gluten-free meal that feels indulgent without the guilt. Risotto might seem intimidating, but trust me, once you get the hang of it, you’ll find it’s a rewarding process that results in a delightful dish.
As you stir and watch the rice absorb the broth, the aroma of sautéed mushrooms and fresh herbs will fill your kitchen, creating a cozy, inviting atmosphere. This risotto is not only creamy but also bursting with earthy flavors that make it a great option for both weeknight dinners and special occasions.
Deliciously Creamy Mushroom and Herb Risotto
This creamy mushroom risotto is a rich and flavorful dish made with Arborio rice, savory mushrooms, and a blend of fresh herbs. Each bite is a creamy delight that melts in your mouth, making it an ideal gluten-free option for any meal.
The combination of sautéed mushrooms and aromatic herbs adds depth, while the creamy texture makes it feel luxurious and satisfying.
Ingredients
- 1 cup Arborio rice
- 4 cups vegetable broth (gluten-free)
- 1 cup mushrooms, sliced (such as cremini or button)
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1/2 cup white wine (optional)
- 1/2 cup grated Parmesan cheese (or nutritional yeast for a vegan option)
- 2 tablespoons olive oil
- 1 tablespoon fresh thyme, chopped
- 1 tablespoon fresh parsley, chopped
- Salt and pepper to taste
Instructions
- Prepare the Broth: In a saucepan, heat the vegetable broth and keep it warm over low heat.
- Sauté the Aromatics: In a large pot, heat the olive oil over medium heat. Add the chopped onion and garlic, and sauté until translucent (about 2-3 minutes).
- Cook the Mushrooms: Add the sliced mushrooms to the pot and cook until they are browned and tender (about 5 minutes).
- Toast the Rice: Stir in the Arborio rice, cooking for 1-2 minutes until it becomes slightly translucent.
- Deglaze with Wine: If using, pour in the white wine and cook until it has mostly evaporated.
- Add Broth Gradually: Begin adding the warm vegetable broth one ladle at a time, stirring frequently. Allow the rice to absorb the broth before adding more, continuing this process until the rice is creamy and al dente (about 18-20 minutes).
- Finish with Cheese and Herbs: Once the rice is cooked, stir in the grated Parmesan cheese, fresh thyme, and parsley. Season with salt and pepper to taste.
- Serve: Spoon the risotto into bowls and garnish with additional herbs and cheese if desired. Enjoy warm.
Cook and Prep Times
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
Nutrition Information
- Servings: 4 portions
- Calories: 350kcal
- Fat: 12g
- Protein: 10g
- Carbohydrates: 50g
