Description
Make this gluten-free creamy mushroom risotto skillet for a side dish or main dish full of rich flavors and a creamy consistency! Vegan risotto option.
Ingredients
Units
Scale
- 2 to 3 cups vegetable stock, divided
- 1 1/2 Tablespoons light olive oil
- 1/2 cup diced shallot or 1 small white onion
- 1 teaspoon minced garlic (about 2 cloves)
- 8 ounces (2 cups) sliced button mushrooms
- 1 to 1 1/2 teaspoons kosher salt, divided
- 1/4 cup white wine or cooking sherry (see notes for substitutes)
- 1 cup Arborio rice or hulled millet (pre-rinsed)
- 2 Tablespoons butter or plant based butter
- 1 cup shredded or grated Parmesan cheese, plus more for topping (see notes substitutes)
- 1 to 2 cups loose leaf spinach
- Garnishes – fresh parsley, cracked black pepper
Instructions
- Pour the vegetable stock into a heatproof bowl or jar and microwave on high for 2 minutes or until hot. Set aside and keep warm. (Use the stove top to heat the broth, just be sure to keep warm.)
- In a large skillet over medium-high heat, add the oil, shallots and garlic sautéing for about 3 minutes or until translucent.
- Stir in the sliced mushrooms and 1/2 teaspoon salt until combined. Increase the heat to high and add the white wine, stirring the mushrooms, letting them “sweat” to absorb the white wine, about 2 to 3 minutes.
- Reduce the heat to medium-high and stir in the rice or millet. Add enough of the warm stock to just cover the millet (about 1 to 1 1/2 cups). Mix to combine then bring to a simmer over. Reduce the heat to medium-low, cover, and cook for 10 to 15 minutes or until the rice or millet is just slightly tender and has absorbed the majority of the stock.
- Uncover and add the remaining 1 to 1 1/2 cups of warm stock (the more stock the creamier). Return to a simmer over medium heat and continue to cook, stirring, until stock is absorbed, or about 5 to 10 minutes. Taste to see if the rice is cooked to al dente (millet may take longer to soften).
- Remove the pan from the heat and stir in the butter, Parmesan, spinach, and ½ teaspoon salt. cracked black pepper and garnish with fresh parsley. Serve immediately or once cooled, store in the fridge in an airtight container for up to 5 days.
Notes
This recipe was originally published in 2019 and has since been retested and updated for more traditional risotto using Arborio rice along with the original millet option.
Substitute Tips – Use ¼ cup vegetable stock plus 1 Tablespoon white wine vinegar or lime juice in place of white wine. Vegan Option – Substitute 3 to 4 Tablespoons of nutritional yeast flakes or vegan parmesan for the Parmesan, taste and texture will vary.
- Prep Time: 5 minutes
- Cook Time: 15-20 minutes
- Category: side dish
- Method: stove top
- Cuisine: American
Nutrition
- Serving Size:
- Calories: 278
- Sugar: 2.1 g
- Sodium: 747.8 mg
- Fat: 11 g
- Saturated Fat: 4.8 g
- Carbohydrates: 33.2 g
- Fiber: 0.7 g
- Protein: 9.5 g
- Cholesterol: 17.6 mg
