Vegan and Gluten-Free Mushroom Risotto

Mushroom risotto makes a warming autumn or winter dinner. Browning the mushrooms separately develops their flavor, while gradual additions of warm broth help control the rice's texture. This version uses a vegan parmesan-style alternative; check that the broth, wine and cheese alternative suit your dietary needs.

3 main-course servings · Prep: 15 minutes · Cook/bake: about 45 minutes · Total: about 60 minutes

Ingredients

• 2 tbsp olive oil, divided
• 300 g (10½ oz) chestnut or button mushrooms, sliced
• 1 small onion, finely diced
• 2 garlic cloves, minced
• 200 g (about 1 cup) Arborio rice
• 120 ml (½ cup) dry white wine suitable for vegans
• 900–1000 ml (about 3¾–4¼ cups) warm gluten-free vegetable broth, used as needed
• 35 g (about ⅓ cup) finely grated vegan parmesan-style alternative, labeled gluten-free
• Salt and black pepper to taste
• 1 tbsp chopped fresh parsley, for serving

Instructions

1. Keep the broth hot in a saucepan over low heat. Heat 1 tablespoon oil in a wide heavy pan. Cook the mushrooms over medium-high heat in batches if necessary for 7–10 minutes until browned. Transfer to a bowl.
2. Add the remaining oil to the pan. Cook the onion over medium heat for 4–5 minutes until soft, then add the garlic and stir for 30 seconds.
3. Add the rice and stir for 1–2 minutes. Pour in the wine and simmer, stirring, until most of the liquid has evaporated.
4. Add a ladle of warm broth and stir frequently over a gentle simmer. When most of it is absorbed, add the next ladle. Continue for about 18–22 minutes, until the grains are tender with a slight bite. You may not need all the broth.
5. Return the mushrooms to the pan for the final 2 minutes. Remove from the heat and fold in the vegan parmesan-style alternative. Add a little more broth if needed so the risotto spreads gently rather than standing in a stiff mound.
6. Taste and adjust salt and pepper, scatter with parsley and serve immediately.

Let the rice decide how much broth it needs

Rice varieties and pan widths change the amount of broth required. Taste the grains near the end rather than adding every last drop automatically. Keep the liquid warm and the simmer gentle. The risotto thickens as it sits, so finish it just before serving.

Check broth, wine and cheese labels for gluten and other allergens; cheese alternatives may contain nuts. Wine can contain sulfites, and alcohol is not guaranteed to cook off completely. Refrigerate leftovers promptly and reheat thoroughly.