Italian · Dinner
Creamy Mushroom Rice (Gluten-Free)
Creamy Arborio rice simmered in vegetable stock with sautéed mushrooms, garlic, white wine and Parmesan for an Italian risotto-style dish. Butter and cream create a luxurious sauce, while gluten-free stock ensures the recipe is safe for gluten-sensitive diners.
$4
10 minsPrep
30 minsCook
40 minsTotal
MediumLevel
Nutrition per serving
525Calories
14.2gProtein
23.8gFat
63.1gCarbs
5.9gSugar
3.2gFiber
820mgSodium
59mgChol
12.5gSat Fat
623mgPotassium
240mgCalcium
2.3mgIron
0.3mcgVitamin B12
5.2mgVitamin C
vegetarian
gluten-free
low-cholesterol
gluten-free
Instructions
1
Prep
Slice mushrooms, mince garlic, and finely dice onion. Heat olive oil in a saucepan over medium-high heat, then sauté mushrooms for 5 minutes until golden and liquid releases, stirring occasionally.
2
Add butter, onion, and garlic to the pan; sweat over medium heat for 3 minutes until onion is translucent and garlic becomes fragrant.
3
Toast rice over medium heat for 2 minutes until grains turn translucent at edges and smell nutty. Pour in wine and stir for 1 minute until mostly evaporated.
4
Add warm stock one ladle at a time over medium-low heat for 18 minutes, stirring frequently and waiting for each to absorb before adding more; rice should be creamy but still have a bite.
5
Stir in Parmesan and heavy cream off heat until glossy; season with salt and black pepper. Plate into a warm bowl.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 7 oz200g arborio rice, uncooked
- 7 oz200g cremini mushrooms
- 4 cloves4 cloves garlic
- 11 onion
- 2 1/2 cups600ml gluten-free vegetable stock
- 1/2 cup120ml dry white wine
- 2 tbsp2 tbsp butter
- 2 tbsp2 tbsp olive oil
- 1/2 cup50g Parmesan
- 4 tbsp60ml heavy cream
- salt, to taste
- black pepper, to taste
