Nothing warms your belly quite like mushroom risotto. It’s a dish that not only fills your belly but also warms your soul with its creamy texture and rich flavour. What’s even better is that this easy mushroom risotto is a dish that brings the whole family together, especially since it’s naturally gluten-free, catering to various dietary needs and preferences.

Instead of relying on wine or cream, my recipe opts for a combination of chicken broth and milk. This not only reduces the calorie count but also adds a subtle richness that complements the earthiness of the mushrooms beautifully.

This particular mushroom risotto recipe strikes a perfect balance between simplicity and indulgence. It doesn’t demand an excessive amount of time to prepare, yet it requires your undivided attention as it simmers on the stove. You must stand by for constant stirring (to avoid sticking) but the results are always worth it.

Here’s my recipe for easy delicious mushroom risotto you’ll love with no wine or cream! 

Easy Delicious Mushroom Risotto You’ll Love With No Wine or Cream

Ingredients:

1 1/2 cups Superfino arborio rice

900ml (store-bought carton) of no-salt-added chicken stock
(Note: I’ve used a chicken bouillon mixed with boiling water when I don’t have stock on hand)

6 large Portobello mushrooms – or a dozen cremini mushrooms, chopped

1 white onion, chopped

3/4 skim milk (I use almond or cashew milk too)

1/2 cup shredded Parmigiano-Reggiano

2 tbsp extra-virgin olive oil or butter

1 tsp each salt and black pepper

1/4 chopped Italian parsley

Method

1. In a large pot, add 1 tbsp of olive oil or butter.
2. Once heated for a minute, add risotto and fry for 1-2 minutes. 
3. Add chicken stock, stirring.
4. In a separate pan, fry onions and mushrooms in 1 tbsp olive oil until soft. 
5. Add milk, cooking on low heat.
6. Keep stirring risotto while cooking so it doesn’t stick. 
7. Once the liquid is almost gone, add the mushroom mix to risotto.  Keep stirring.
8. Add salt, pepper and parmesan cheese.
9. Simmer and stir until ready, adding parsley near the very end.

Bon Appetit!

 

 

Yield: 4 servings

Easy Delicious Mushroom Risotto You'll Love With No Wine or Cream

Print

Nothing warms your belly quite like mushroom risotto. It's a dish that not only fills your belly but also warms your soul with its creamy texture and rich flavour. What's even better is that this easy mushroom risotto is a dish that brings the whole family together, especially since it's naturally gluten-free, catering to various dietary needs and preferences.

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Ingredients

• 1 1/2 cups Superfino Arborio rice
• 900ml (store-bought carton) of no-salt-added chicken stock
• (Note: I've used a chicken bouillon mixed with boiling water when I don't have stock on hand)
• 6 large Portobello mushrooms – or a dozen cremini mushrooms, chopped
• 1 white onion, chopped
• 3/4 skim milk (I use almond or cashew milk too)
• 1/2 cup shredded Parmigiano-Reggiano
• 2 tbsp extra-virgin olive oil or butter
• 1 tsp each salt and black pepper
• 1/4 chopped Italian parsley

Instructions

1. In a large pot, add 1 tbsp of olive oil or butter. 
2. Once heated for a minute, add risotto and fry for 1-2 minutes.  Add chicken stock, stirring.
   
   In a separate pan, fry onions and mushrooms in 1 tbsp olive oil until soft. 
3. Add milk, cooking on low heat.
   
   Keep stirring risotto while cooking so it doesn’t stick. 
4. Once the liquid is almost gone, add the mushroom mix to risotto.  Keep stirring.
5. Add salt, pepper and parmesan cheese. Simmer and stir until ready, adding parsley near the very end.