Is gluten-free risotto recipe vegan?

This recipe can be altered to suit a vegan lifestyle! To achieve this, simply be sure you are using a vegetable broth and follow the recipe as written. You will also want to cook the rice with a vegan white wine and omit the parmesan cheese as a topping (or use a dairy-free cheese alternative).

Is all risotto gluten-free?

While the base of risotto recipes is typically gluten-free, attention must be paid to all ingredients used to ensure the entire dish is safe for those with gluten sensitivities or celiac disease. Sometimes packaged broths will contain gluten-containing ingredients.

Gluten-Free Mushroom Risotto Recipe (Dairy-Free Option)

Ingredients

Units Scale

4 cups vegetable or chicken broth (be sure to use veggie broth for vegan and vegetarian diets; I like to use reduced sodium broth)
1 medium onion, finely chopped
2 cloves garlic, minced
1 cup uncooked Arborio rice
1/2 cup dry white wine
2 tablespoons olive oil
1/4 teaspoon sea salt
1/4 teaspoon ground black pepper
1 cup mushrooms, sliced (I used button mushrooms)
1/2 cup grated Parmesan cheese (optional, for topping. Feel free to substitute with a dairy-free grated cheese if you prefer)

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Instructions

In a small saucepan, heat the broth over low heat.
Then, in a separate large saucepan, heat the olive oil over medium heat. Add the chopped onion and garlic, sautéing until the onion is translucent.
Add the Arborio rice to the onion and garlic, stirring for about 2 minutes until the rice is well-coated and slightly toasted.
Pour in the white wine and stir until it is mostly absorbed by the rice.
Start adding the warm broth one ladle at a time. Stir constantly and allow the liquid to be absorbed before adding the next ladle. This process should take about 20-25 minutes. The rice should be tender but still firm to the bite.
While the rice is cooking, sauté the mushrooms in a separate pan until they are cooked and have released their moisture.
Once the rice is cooked, remove from heat. Stir in the sautéed mushrooms, and, if using, the Parmesan cheese. Add salt and pepper to taste. Adjust seasoning as needed.
Serve the risotto immediately. It is best enjoyed right away.

Notes

The nutrition information for this recipe does not include any Parmesan cheese since it is optional.
This recipe can easily be doubled for more servings.
If you can’t find Arborio rice, you can use any kind of short-grain white rice including sushi rice.

Author: Carrie Forrest, MPH in Nutrition
Prep Time: 15 Minutes
Cook Time: 25 Minutes
Category: Main Dish
Method: Stovetop
Cuisine: Italian-inspired
Diet: Gluten Free

Nutrition

Serving Size: 1/3 of recipe
Calories: 267
Sugar: 2.5 g
Sodium: 292.8 mg
Fat: 11.5 g
Saturated Fat: 2 g
Carbohydrates: 27.3 g
Fiber: 0.9 g
Protein: 9.2 g
Cholesterol: 0 mg