CREAMY MUSHROOM RISOTTO

Gluten Free | Vegetarian

INGREDIENTS: Vegetable broth, light olive oil, shallot or onion, minced garlic, button mushrooms, kosher salt, white wine or cooking sherry, rice or millet, butter, Parmesan cheese, spinach

In a large skillet over medium-high heat, add the oil, shallots and garlic sautéing for about 3 minutes or until translucent.

INSTRUCTIONS:

Stir in the sliced mushrooms and ½ 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.

INSTRUCTIONS:

Reduce the heat to medium-high and stir in the rice or millet. Add enough of the warm stock to cover the millet (1 to 1 ½ cups). Mix to combine then bring to a simmer over.

INSTRUCTIONS:

Reduce the heat to medium-low, cover, and cook for 10 to 15 minutes. Uncover and add the remaining stock. Return to a simmer and cook until stock is absorbed.

INSTRUCTIONS:

Stir in the butter, Parmesan, spinach, and ½ teaspoon salt.  Serve immediately!

INSTRUCTIONS:

Make this gluten-free creamy mushroom risotto skillet for a side dish or main dish full of rich flavors and a creamy consistency! A vegan risotto option in in the recipe card.

MUSHROOM RISOTTO

CotterCrunch.com

FULL RECIPE AT: