Creamy Mushroom Risotto
Indulge in the velvety goodness of this rich and flavorful gluten-free mushroom risotto. With its luscious creamy texture and aromatic herbs, this dish is a true comfort food that will leave you craving for more.
ingredients
- 1 cup Arborio rice
- 4 cups gluten-free vegetable broth
- 8 ounces cremini mushrooms, sliced
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 1/2 cup dry white wine
- 1/4 cup grated Parmesan cheese
- 2 tablespoons unsalted butter
- 1 tablespoon fresh thyme leaves
- Salt and black pepper to taste
steps
- 1.
In a large saucepan, heat the olive oil over medium heat. Add the mushrooms and garlic, sauté until golden and fragrant.
- 2.
Remove half of the mushrooms and set aside for garnish.
- 3.
To the remaining mushrooms, add the Arborio rice and stir for a minute or until lightly toasted.
- 4.
Pour in the white wine and cook until it evaporates, stirring frequently.
- 5.
Gradually add the vegetable broth, one cup at a time, while stirring constantly until each cup is absorbed before adding the next.
- 6.
Continue this process until all the broth is used and the rice is cooked to an al dente texture.
- 7.
Stir in the butter, Parmesan cheese, thyme leaves, salt, and pepper. Cook for an additional 2 minutes until the flavors meld together.
- 8.
Serve the risotto in bowls, topping each with the reserved sautéed mushrooms.
- 9.
Enjoy this creamy and satisfying gluten-free mushroom risotto!
