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Published December 22, 2015 | Last Updated October 9, 2022 By Barbara Bianchi 4 Comments

Mushroom Risotto in Chicken and White Wine Broth

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Mushroom risotto in chicken and white wine broth is a delicious creamy Italian rice that turns ordinary mushrooms into a yummy dish.

How To, Risotto, Baby Bella Mushrooms, gluten free

Looking to enjoy a warm and satisfying dish for dinner tonight? Creamy risotto in a white wine and chicken broth is sautéed with garlic and onions, tossed with cremini mushrooms, and topped with grated parmesan cheese for a beautiful dish that is bursting with flavor.

It would also be a wonderful addition to your holiday table.

Is risotto gluten free?

Risotto is one of the most common ways to prepare rice in Italy. The rice is usually cooked in a wine broth until it reaches a creamy consistency.

Since it’s rice, it’s naturally gluten-free! In Italy, it’s usually served by itself as a primo (a first course), though it can also be served with a main dish, as I did with this Osso Buco and this shrimp and risotto Italiano.

I love making risotto as it can be tossed with lots of different ingredients for so many unique flavors. Today, I decided to add these meaty cremini mushrooms.

What kind of mushrooms are cremini?

Cremini mushrooms are like large portobello mushrooms, only smaller (that’s why you’ll also see them called “baby bella” or “baby portabello” mushrooms). And they’re good for you!

According to this article, they are “low-fat, cholesterol-free and a rich source of essential vitamins and minerals that can enhance your health and help prevent disease. These nutrients include selenium, niacin, copper and pantothenic acid.”

How To, Risotto, Baby Bella Mushrooms, gluten free

I love the brown hues of the mushrooms that add to the whole rustic look of the dish. And I love how delicious they are. If you’ve never had risotto before, you’re in for a real treat.

Ingredients 

It all starts by selecting the perfect rice. Risotto is made from short grained arborio rice. I use organic Lundberg rice because of their strict eco-positive farming methods.

Product picture of Arborio rice

The remaining ingredients you’ll need are:
• butter
• baby bella mushrooms 
• an onion 
• gluten free chicken stock 
• extra-virgin olive oil
• fresh garlic 
• white wine
• parmesan cheese, salt and pepper

How to make it

*Free printable recipe card is available at the end of the post.

To turn rice into risotto, small amounts of hot broth are stirred into the rice a little at a time. The result is so rich and special. Just look at how creamy it is.

finished side dish in cast iron pan

Unlike other types of rice, risotto is cooked uncovered. It takes a little patience and lots of stirring to prepare, but it’s well worth it.

How To, Risotto, Baby Bella Mushrooms, gluten free

When your risotto is ready, it should be slightly runny. In Italian, they describe it as all’onda which means wavy. I would describe it as sort of creamy and al dente at the same time. It will even thicken a little as it cools.

Season with salt and pepper according to your taste. I like to sprinkle freshly grated parmesan cheese on top.

How To, Risotto, Baby Bella Mushrooms, gluten free

Have you had risotto before? What’s your favorite way to prepare it?

Enjoy! Have a happy and healthy holiday week.

More recipes with mushrooms

GF Bacon And Sausage Stuffed Mushrooms

Rosemary Sweet Potatoes And Mushrooms

Savory Chicken Stir Fry 

One-Pan Creamy Chicken Alfredo

More delicious side dishes you’ll love

Pomegranate Spinach Salad With Apple Cider Vinaigrette

Stuffed Zucchini Boats

Quinoa And Sausage Stuffed Peppers

Gluten Free Stuffing (Easy Homemade Dressing)

Bacon Brussels Sprouts

Balsamic Honey Glazed Carrots

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5 from 1 vote

Mushroom Risotto in Chicken and White Wine Broth

Looking to enjoy a warm and satisfying dish for dinner tonight? Creamy risotto in a white wine and chicken broth is sautéed with garlic and onions. Yum.
Course Side Dish
Cuisine American
Keyword risotto is gluten free, risotto mushroom, What is risotto?
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4
Calories 217kcal
Author Barbara Bianchi

Ingredients

  • 1 cup arborio rice
  • 2 tablespoons butter
  • 16 ounces baby bella mushrooms cleaned and quartered
  • 1 onion diced
  • 4 cups gluten free chicken stock homemade or store bought
  • 1 tablespoon extra-virgin olive oil
  • 1 teaspoon fresh garlic minced
  • 1/2 cup white wine
  • 1/4 cup parmesan cheese grated
  • salt to taste
  • pepper to taste

Instructions

  • Rinse rice in a strainer until the water runs clear. Set aside.
  • Simmer chicken stock in a pot so that it will be warm when you add it to your risotto.
  • Melt butter in a skillet and add mushrooms, season with salt and sauté over a high heat, about 4 minutes. Transfer to a plate and set aside.
  • Next heat oil in the same skillet. Add garlic and onion season with salt and sauté until the onion is translucent.
  • Then with a wooden spoon, gently stir the rice in with the onions and garlic and sauté for two minutes until coated. The edges of the rice will have turned translucent while the centers are still opaque. You should be able to smell the aroma of toasted rice.
    Now add wine and stir continuously on medium heat until wine is absorbed.
  • Add 1 cup of hot broth stirring until absorbed. Adding hot broth maintains the rice at a simmer. Stir in another cup of broth and stir again until absorbed. Add your third cup of broth along with your cooked mushrooms. Stir again until the broth is absorbed.
    The rice will start to get creamy. Add the last cup of broth. Stir continuously until completely absorbed, adjusting the heat keeping at an active simmer.
    Taste for doneness. Season with salt and pepper according to you taste.
  • Turn off the flame on your stove and stir in the cheese.

Notes

  • From the time that you first added the rice to the skillet and started adding broth will be about 25 minutes.
  • When your risotto is ready, it should be slightly runny. In Italian, they describe it as all'onda which means wavy. I would describe it as sort of creamy and al dente at the same time. It will even thicken a little as it cools.

Nutrition

Calories: 217kcal
did you make this recipe? We want to see! Take a pic, and tag @glutenfreehomestead on Instagram.
  • About the Author
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About Barbara Bianchi

Barbara loves to bring fun into the kitchen and healthy food to the table. She also enjoys drinking coffee, eating a little chocolate, reading a good novel, going for walks and spending time with her family and friends.
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Filed Under: Appetizers & Side Dishes, Dinner, Egg free, Italian, Nut free, Recipe, Vegetarian

Reader Interactions

Comments

  1. Danita Carr says

    December 23, 2015 at 1:09 am

    Looks yummy! Thanks for sharing! #SmallVictories

    Reply
    • Barbara says

      December 27, 2015 at 11:31 pm

      Thanks, Danita. Enjoy!

      Reply
  2. GiGi Eats says

    December 23, 2015 at 4:22 pm

    5 stars
    My dad used to make the best risotto – this is making me miss it so badly!

    Reply
    • Barbara says

      December 27, 2015 at 11:35 pm

      I’m glad to bring back happy food memories for you. 🙂

      Reply

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