Gluten-Free Mushroom Risotto
By the Gluten Free Recipes team ·
A creamy, comforting bowl of Arborio rice simmered to perfection with earthy mushrooms and savory broth. This decadent risotto offers a rich, velvety texture and a deeply satisfying umami flavor, making it a perfect gluten-free main course.
At a glance: This easy dinner recipe yields 4 servings in about 55 minutes (20 min prep, 35 min cook). It uses 11 ingredients — including olive oil, cremini mushrooms, shallot — and walks through 5 steps. Updated . Browse more dinner recipes or return to all gluten-free recipes.
Cross-Contamination Warning for Gluten-Free Mushroom Risotto: When preparing this dinner recipe, ensure all packaged ingredients, including broth and wine, are certified gluten-free. Prepare this dish in a clean environment, using dedicated utensils and cutting boards to prevent cross-contamination with gluten In a shared kitchen, avoid porous materials — wooden spoons, wooden cutting boards, and scratched non-stick pans can harbor gluten proteins even after washing. Prefer glass, metal, or silicone tools. Broth often contains yeast extract or barley derivatives; use only certified gluten-free broth.
Gluten-Free Notes for Gluten-Free Mushroom Risotto: This recipe is naturally gluten-free, relying on Arborio rice and certified gluten-free broth. It avoids all gluten-containing grains.
Ingredients
- 1 tbsp olive oil
- 1 lb cremini mushrooms, sliced
- 1 medium shallot, finely chopped
- 2 cloves garlic, minced
- 1.5 cups Arborio rice
- 0.5 cup dry white wine (optional)
- 4-5 cups hot gluten-free vegetable or chicken broth
- 2 tbsp nutritional yeast
- 1 tbsp fresh parsley, chopped
- 1 tsp salt, or to taste
- 0.5 tsp black pepper, or to taste
Instructions
- 1
Heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Add the sliced cremini mushrooms and cook, stirring occasionally, until they release their liquid and begin to brown, about 8-10 minutes. Remove the mushrooms from the pot and set aside, leaving any rendered liquid behind.
- 2
Add the finely chopped shallot to the same pot and sauté until softened and translucent, about 3-4 minutes. Stir in the minced garlic and cook for another minute until fragrant, being careful not to burn it.
- 3
Add the Arborio rice to the pot and toast it with the shallots and garlic for about 2 minutes, stirring constantly, until the edges of the grains appear slightly translucent. If using, pour in the dry white wine and stir until it is almost completely absorbed, allowing the alcohol to evaporate.
- 4
Begin adding the hot gluten-free broth, one ladleful at a time, stirring frequently. Wait until each addition of broth is almost completely absorbed by the rice before adding the next ladleful. Continue this process for about 20-25 minutes, or until the rice is creamy and al dente, with a slight chewiness.
- 5
Stir in the reserved cooked mushrooms, nutritional yeast, chopped fresh parsley, salt, and black pepper. Continue to stir for another 2-3 minutes until everything is well combined and heated through. Taste and adjust seasoning as needed before serving immediately.
Nutrition (per serving)
Tips & Notes
- GF doughs don't develop gluten networks, so they don't need kneading — mix just until combined to avoid a gummy loaf.
- Use a good-quality extra-virgin olive oil here — the flavor comes through in simple recipes.
- Roasted garlic (400°F, 30–40 min in foil) gives a sweet, mellow flavor ideal for soups and sauces.
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