Gluten Free Mushroom Risotto

Gluten Free Mushroom Risotto

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Gluten-free and deliciously tasty, this hearty mushroom risotto delivers satisfaction with every serving. Combining dried porcini and chestnut mushrooms, and one of our gluten-free Mushroom Stock Pots, it’s a treat for the taste buds.

  • Recipe serves4
  • Preparation Time10 min
  • Cooking Time20 min

Ingredients

  • 25g dried porcini mushrooms
  • 40g gluten free spread
  • 1 onion, diced
  • 1 clove garlic, finely chopped
  • 250g chestnut mushrooms, sliced
  • 300g risotto rice
  • 1 Knorr Mushroom Stock Pot, dissolved in 1 litre boiling water
  • 40g Parmesan, grated
  • Freshly ground black pepper
  • 1 tbsp chopped parsley

Method

  • Place the porcini mushrooms in a bowl, pour over 150mls boiling water and leave to soak for 20 minutes. Then remove the mushrooms from the liquid, drain and chop, reserving the liquor.
  • In a large saucepan heat the gluten free spread. Add the onion and garlic and cook for 5 minutes until soft.
  • Add the sliced mushrooms and gently fry for 3-4 minutes until soft then add the porcini mushrooms.
  • Pour in the rice and stir to coat thoroughly until transparent.
  • Add a ladleful of the Knorr stock to the rice, plus the soaking liquor, stirring constantly, until the rice has absorbed the liquid. Continue adding the stock in this way
  • Stir in the Parmesan and parsley and season to taste. Cover and leave for 2 minutes then serve.
  • Great care has been taken to ensure that the ingredients proposed in this recipe are suitable for a coeliac diet. However, we encourage you to check the back-of-pack of all ingredients you use, as recipes may change and we cannot guarantee that your ingredients are gluten free.
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