This Creamy Mushroom Risotto Skillet made with rice or millet is a delicious, nutrient-dense main course or side dish. This plant-based meal is just as easy to make as traditional risotto, but it’s heartier and more wholesome! Gluten-free and vegetarian recipe, with a vegan mushroom risotto option.
What Is Mushroom Risotto?
Risotto is a type of Italian comfort food dish made with starchy, short-grain rice and stock. When simmered, the mixture becomes super creamy and rich in flavor.
That said, mushroom risotto is simply a risotto that is made with the addition of sautéed mushrooms and often aromatics like onion and garlic to enhance the flavor. It’s just one of the many variations of traditional risotto recipes along with butternut squash risotto and asparagus risotto.
Is Risotto Gluten-Free?
Risotto is made from rice, meaning it’s naturally gluten-free. However, some varieties are seasoned and cooked with other gluten-containing ingredients. So, you will want to make sure to double-check the ingredient list and look for brands that are certified as being gluten-free!
Ingredients and Substitutions
Below is an overview of the ingredients and instructions for this mushroom risotto recipe. Be sure to scroll down to the recipe card below for the complete details and nutrition information including calories, carbohydrates, fiber, etc.
- Vegetable Stock – Use homemade vegetable broth or store-bought stock. Look for low-sodium varieties to avoid overpowering the dish.
- Olive Oil – We recommend using light olive oil for a fairly neutral flavor.
- Aromatics – Shallot or onions and minced garlic form the base of the flavor, adding a subtly sweet, aromatic taste.
- Mushrooms – We use sliced button mushrooms, but feel free to experiment with any mushrooms you like best such as oyster mushrooms, cremini mushrooms, shiitake mushrooms, or chanterelles.
- Dry White Wine or Substitute – This adds flavor to the risotto and helps the mushrooms sweat. If preferred, cooking sherry can be substituted. Or, use ¼ cup vegetable stock, 1 tablespoon white wine vinegar, or lime juice in place of white wine to keep this recipe alcohol-free.
- Arborio Rice – Arborio rice is a type of short-grain rice that slightly resembles pasta like orzo. For a more nutrient-rich dish, we like to substitute hulled millet! Millet creates the same creamy consistency with extra nutrients like phosphorous, magnesium, and folate.
- Butter or Non Dairy Substitute – Use regular unsalted butter, or substitute your favorite vegan butter for a vegan risotto recipe.
- Parmesan Cheese – For the best results, use a block of parmesan cheese and grate it yourself. Again, to keep this recipe dairy-free, use your favorite plant-based cheese. Or, swap it out for nutritional yeast instead.
- Spinach – Loose leaf spinach is stirred into the skillet for a pop of color and extra nutrients.
How to Make a Creamy Mushroom Risotto Skillet
- Heat the stock. Pour the vegetable stock into a heatproof bowl or jar, and microwave on high until hot. Alternatively, you can heat the broth on the stovetop. Either way, you want to keep it warm!
- Sauté. Heat oil in a large skillet over medium-high heat. Add the shallots and garlic, and sauté until translucent.
- Sweat the mushrooms. Stir in the sliced mushrooms and salt. Then, increase the heat to high, and add the white wine. Stir to “sweat” the mushrooms, allowing them to release their natural water and absorb the wine.
- Simmer. Reduce the heat to medium-high, and stir in the rice or millet. Add enough of the warm stock to cover the rice. Stir to combine, and bring the mixture to a simmer. Next, reduce the heat to medium-low, cover, and cook until the rice is tender and has absorbed the majority of the stock.
Note: If you’re using millet instead of rice, you may need to allow the mixture to simmer a little longer in order to achieve the desired consistency.
- Add the remaining stock. Uncover the skillet, and add the remaining warm stock. Then, return the mixture to a simmer over medium heat. Continue to cook, stirring frequently until the stock is absorbed.
- Add the remaining ingredients. Remove the pan from the heat, and stir in the butter, parmesan, and spinach. Adjust the seasonings to taste.
This creamy mushroom risotto skillet can easily be served on its own as a complete vegetarian meal. However, if you want to bulk it up, try serving it as a side dish with main courses like:
How to Store and Reheat
Once cooled, leftover risotto can be transferred to an airtight container and stored in the refrigerator for up to five days.
Reheat in the microwave or in a skillet over medium heat. Add an extra splash of broth as needed to freshen the risotto back up.
Can I Freeze Mushroom Risotto?
You can freeze this recipe for up to three months. Just keep in mind that the taste and texture may change slightly once thawed.
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