Love risotto? It’s one food you don’t have to pull from your cupboards if you’re switching to a gluten-free diet.
If you suffer from celiac disease, you may have to give up eating pasta. Gluten-free pasta is now fairly common in grocery stores, but you have to take care to find a gluten-free version, and especially one you like. You might have risotto sitting on your shelf. Similar to pasta (although much creamier and just slightly more time consuming to make), risotto is naturally gluten free -- and delicious!
If you've never made risotto at home before, stock up on it -- you might not even miss reaching for a box of pasta!
Gluten can be found in many different foods and products, from ketchup to soy sauce to candy and seasonings. While SheKnows tries to ensure these recipes are gluten-free, carefully read the ingredient labels of all food and food products you use for these recipes to ensure they are also gluten free.
Mushroom and green pea risotto
Serves 4 people
- 2 cups risotto
- 1/4 cup butter
- 1 tablespoon olive oil
- 2 medium onions, finely chopped
- 8 ounces button mushrooms
- 1 cup green peas (fresh or frozen)
- 2 garlic cloves, crushed
- 2/3 cup white wine (or you can substitute vegetable stock)
- 4 cups of vegetable stock
- 1 cup freshly grated Parmesan cheese
- Salt and pepper to taste
- Use a large sauté pan with high sides. Place the heat on high and add half the butter and the olive oil. Add the onions and cook, stirring, until they're soft (about 3 minutes).
- Add the risotto and garlic cook for about a minute, while stirring them. Add the wine and cook the mixture until the wine is absorbed.
- Add three cups of the vegetable stock and cook the mixture, uncovered, for about 20 minutes. Make sure to stir the risotto mixture often. You may need to add more stock if the risotto begins to lose its moisture.
- Add the mushrooms, peas, remaining butter and half of the Parmesan cheese. Gently stir everything together. Season to taste with the salt and pepper. After the mushrooms and peas have softened slightly (about 2 minutes), serve the risotto in individual bowls, sprinkled with the remaining Parmesan cheese.
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