- Serving: For 8 People
Nutrition facts (per portion)
- Calories: 200
- Carbohydrate Content: 26 g
- Cholesterol Content: 15 mg
- Fat Content: 5 g
- Fiber Content: 1 g
- Protein Content: 8 g
- Sodium Content: 690 mg
From Diane Eblin of The WHOLE Gang Courtesy of the National Foundation for Celiac Awareness (NFCA). Find more gluten-free recipes at www.CeliacCentral.org/recipes.
- 6-7 cups gluten-free vegetable stock
- 1 teaspoon Virgin organic coconut oil
- 1 teaspoon extra virgin olive oil
- 2-4 shallots, diced
- 2 cups U.S. Arborio rice
- 1 cup white wine
- 1 package shitake mushrooms, sliced
- 2-3 Portobello mushrooms, chopped
- 1 cup parmesan, grated (optional)
- Salt and pepper, to taste
- Heat up the vegetable stock and keep on low.
- In a medium pan, sauté the shallots in the two oils. When they are tender, add the rice and stir until the rice is coated in the oils and shallots. Add the white wine and stir until the rice has absorbed the wine, a few minutes. Once the wine is absorbed, now begin the process of adding the stock one ladle at a time. Once the rice has absorbed the stock, repeat the process until all the stock is gone.
- When you have around 3 or 4 ladles of stock left, add in the mushrooms, salt and pepper.
- Once all of the stock has been absorbed, which should take around 20-25 minutes, it’s time to turn off the heat and add in the cheese. If you want your risotto to be dairy-free, you don’t need to add in the cheese. It’s already creamy without it.
If you want your risotto to be dairy-free, you don’t need to add in the cheese. It’s already creamy without it.