Meal / Course: Main Dish
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.
Ingredients2 cups Arborio rice
2-4 shallots diced
1 cup white wine
6-7 cups gluten-free mushroom/vegetable stock
1 package shitake mushrooms, sliced
2-3 Portobello mushrooms, chopped
1 cup grated parmesan
1 tsp. Virgin organic coconut oil
1 tsp. Extra virgin olive oil
Salt and pepper, to taste
PreparationFirst, heat up the mushroom stock and keep on low.
In a pan with sides, sauté the shallots in the two oils. When they are tender, add the rice and sauté for a few minutes. Now you want to begin the process of adding the stock one ladle at a time. You add in the stock, stir, and when it is absorbed, repeat the process.
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 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.
|Serving Size 1/8 of recipe|
|% Daily Value *|
|Total Fat 5 g||8 %|
|Cholesterol 15 mg||5 %|
|Sodium 690 mg||29 %|
|Total Carbohydrate 26 g||9 %|
|Dietary Fiber 1 g||4 %|
|Protein 8 g||16 %|
|* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.|