Dairy-Free Mushroom Risotto (Gluten-Free)
A creamy and flavorful risotto made with Arborio rice and a variety of mushrooms, using coconut milk for a dairy-free creaminess. Naturally gluten-free.
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Ingredients
- 1.5 cups Arborio Rice
- about 450 g Mixed Mushrooms
- 1 can Coconut Milk
- 6 cups Vegetable Broth
- 1 small Onion
- 2 cloves Garlic
- 2 tablespoons Olive Oil
- 0.5 cup Dry White Wine
- 1 teaspoon Salt
- 0.5 teaspoon Black Pepper
- 0.25 cup Fresh Parsley
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Heat olive oil in a large pot over medium heat. Add diced onion and cook until softened, about 5 minutes. Add minced garlic and cook for 1 minute until fragrant.
- 2Add the mushrooms to the pot and cook until softened and browned, about 8-10 minutes.
- 3Add the Arborio rice to the pot and toast for 1-2 minutes, stirring constantly.
- 4Pour in the dry white wine and cook until absorbed, stirring constantly.
- 5Begin adding the vegetable broth, 1 cup at a time, stirring constantly and allowing the broth to be absorbed before adding the next cup.
- 6Continue adding broth until the rice is creamy and al dente, about 20-25 minutes.
- 7Stir in the coconut milk, salt, and black pepper.
- 8Serve hot, garnished with fresh parsley.
Substitutions
Parmesan Cheese → Nutritional Yeast (optional)
DAIRY
Cream → Coconut Milk
DAIRY
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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