27 Irresistible Gluten-Free Mushroom Risotto Recipes You’ll Love

Risotto is a classic Italian dish that embodies comfort, elegance, and versatility.

Traditionally creamy and rich, risotto can sometimes be challenging for those avoiding gluten.

Fortunately, with the right ingredients and techniques, you can enjoy a luscious gluten-free risotto without compromising on flavor.

Mushrooms, with their earthy and savory notes, are the perfect star ingredient, adding depth and texture to each bite.

Whether you’re looking for a quick weeknight meal, a cozy dinner for two, or an indulgent dish for special occasions, these 27 gluten-free mushroom risotto recipes cover a wide spectrum of flavors and styles.

From classic creamy risottos to gourmet variations featuring truffle oil, lobster, or roasted vegetables, there’s something to delight every palate.

Each recipe is carefully crafted to ensure that your risotto is perfectly creamy, satisfying, and naturally gluten-free.

27 Irresistible Gluten-Free Mushroom Risotto Recipes You’ll Love

Gluten-free cooking doesn’t have to mean compromising on taste or indulgence, and these 27 mushroom risotto recipes are proof of that.

From earthy, comforting classics to bold, gourmet creations, each recipe is designed to deliver creamy, flavorful perfection in a gluten-free format.

Whether you’re cooking for yourself, family, or guests, these risottos are versatile, satisfying, and elegant enough to feature in any meal.

With options ranging from seasonal vegetables to luxurious ingredients like truffle oil or lobster, your gluten-free risotto repertoire is about to reach new heights.

Dive in, experiment with flavors, and let these recipes inspire your next culinary masterpiece.

Creamy Wild Mushroom Risotto

A rich, creamy risotto loaded with earthy wild mushrooms, Parmesan, and fresh herbs.

This gluten-free version uses arborio rice and is perfect as a comforting weeknight meal or an elegant dinner centerpiece.

Ingredients:

• 1 ½ cups arborio rice
• 4 cups gluten-free vegetable broth, warmed
• 2 tablespoons olive oil
• 1 small onion, finely chopped
• 3 cloves garlic, minced
• 12 oz mixed wild mushrooms (shiitake, cremini, oyster), sliced
• ½ cup dry white wine
• ¼ cup grated Parmesan cheese (optional for dairy-free)
• 2 tablespoons unsalted butter
• Salt and freshly ground black pepper, to taste
• 2 tablespoons fresh parsley, chopped

Instructions:

1. Heat the olive oil in a large skillet or saucepan over medium heat. Add onions and sauté until translucent, about 3–4 minutes.
2. Add the garlic and mushrooms, cooking until the mushrooms release their moisture and start to brown, about 6–8 minutes. Season lightly with salt and pepper.
3. Stir in the arborio rice, ensuring each grain is coated with oil and slightly toasted, about 2 minutes.
4. Pour in the white wine, stirring constantly until the wine has evaporated.
5. Begin adding the warm vegetable broth one ladle at a time, stirring frequently. Allow the rice to absorb the liquid before adding more. Continue for about 18–20 minutes until the rice is creamy and tender but still slightly firm to the bite.
6. Remove from heat and stir in butter and Parmesan. Adjust seasoning with salt and pepper.
7. Garnish with chopped parsley and serve immediately.

This creamy wild mushroom risotto offers a luxurious, hearty meal that is both gluten-free and full of earthy flavors.

It pairs beautifully with a crisp white wine or a simple green salad.

Truffle Mushroom Risotto

Indulge in the subtle, decadent aroma of truffle-infused mushroom risotto.

This gluten-free dish highlights earthy mushrooms enhanced by a hint of truffle oil, perfect for a dinner party or a cozy evening.

Ingredients:

• 1 ½ cups arborio rice
• 4 cups gluten-free chicken or vegetable broth, warmed
• 1 tablespoon olive oil
• 1 tablespoon unsalted butter
• 1 small shallot, finely chopped
• 2 cloves garlic, minced
• 10 oz cremini mushrooms, sliced
• ½ cup dry white wine
• 2 teaspoons truffle oil
• ¼ cup grated Parmesan cheese (optional)
• Salt and freshly ground black pepper, to taste
• Fresh thyme, for garnish

Instructions:

1. In a large skillet, heat olive oil and butter over medium heat. Sauté shallots until soft and translucent.
2. Add garlic and mushrooms, cooking until mushrooms are golden brown, about 7–8 minutes. Season with salt and pepper.
3. Stir in the arborio rice and toast for 2–3 minutes.
4. Deglaze the pan with white wine, stirring until absorbed.
5. Gradually add warm broth, one ladle at a time, stirring continuously until the rice is creamy and al dente, about 18 minutes.
6. Remove from heat and stir in truffle oil and Parmesan cheese. Adjust seasoning if needed.
7. Garnish with fresh thyme leaves and serve immediately.

The truffle oil elevates this risotto to gourmet status, making it an elegant gluten-free dish that’s both comforting and luxurious.

Spinach and Mushroom Risotto

A nutrient-packed risotto featuring tender mushrooms and fresh spinach, perfect for a light yet satisfying gluten-free meal. Creamy, cheesy, and full of vibrant color, it’s as nourishing as it is delicious.

Ingredients:

• 1 ½ cups arborio rice
• 4 cups gluten-free vegetable broth, warmed
• 2 tablespoons olive oil
• 1 small onion, finely diced
• 2 cloves garlic, minced
• 10 oz button mushrooms, sliced
• 2 cups fresh baby spinach
• ½ cup dry white wine
• ¼ cup grated Parmesan cheese (optional)
• 2 tablespoons unsalted butter
• Salt and pepper, to taste
• Fresh basil or parsley, chopped for garnish

Instructions:

1. Heat olive oil in a large pan over medium heat. Sauté onions until translucent. Add garlic and mushrooms, cooking until mushrooms are tender and lightly browned.
2. Stir in the arborio rice and cook for 2–3 minutes, allowing it to toast lightly.
3. Add white wine, stirring until absorbed.
4. Gradually incorporate the warm broth, one ladle at a time, stirring frequently. Cook for about 18 minutes until rice is creamy and al dente.
5. Stir in spinach, butter, and Parmesan, allowing the spinach to wilt gently. Season with salt and pepper.
6. Garnish with fresh basil or parsley before serving.

This spinach and mushroom risotto balances earthy flavors with vibrant greens, making it a wholesome and comforting gluten-free dish that is both satisfying and elegant.

Garlic and Herb Mushroom Risotto

A fragrant gluten-free risotto infused with garlic, fresh herbs, and sautéed mushrooms.

This dish is aromatic, rich in flavor, and perfect for a cozy dinner that feels gourmet but is simple to prepare.

Ingredients:

• 1 ½ cups arborio rice
• 4 cups gluten-free vegetable broth, warmed
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 1 small onion, finely chopped
• 12 oz button or cremini mushrooms, sliced
• ½ cup dry white wine
• 2 tablespoons unsalted butter
• 2 tablespoons fresh parsley, chopped
• 1 teaspoon fresh thyme leaves
• Salt and freshly ground black pepper, to taste
• Grated Parmesan cheese (optional)

Instructions:

1. Heat olive oil in a large pan over medium heat. Sauté onions until soft and translucent. Add garlic and cook for 1–2 minutes until fragrant.
2. Add mushrooms and cook until golden and tender, about 6–8 minutes. Season lightly with salt and pepper.
3. Stir in arborio rice and toast for 2–3 minutes until lightly translucent at the edges.
4. Pour in the white wine and cook until fully absorbed.
5. Gradually add warm broth, one ladle at a time, stirring frequently. Allow rice to absorb the liquid before adding more. Cook for 18–20 minutes until creamy and al dente.
6. Remove from heat and stir in butter, parsley, and thyme. Adjust seasoning.
7. Optionally, sprinkle with Parmesan cheese before serving.

This garlic and herb mushroom risotto is flavorful, comforting, and perfect as a gluten-free main course or side dish.

The fresh herbs give it a bright, aromatic finish.

Lemon Mushroom Risotto

A light, zesty gluten-free risotto with earthy mushrooms and a hint of lemon.

This dish is refreshing, creamy, and perfect for spring or summer meals when you want something bright and flavorful.

Ingredients:

• 1 ½ cups arborio rice
• 4 cups gluten-free vegetable broth, warmed
• 2 tablespoons olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 10 oz cremini mushrooms, sliced
• ½ cup dry white wine
• Zest and juice of 1 lemon
• 2 tablespoons unsalted butter
• ¼ cup grated Parmesan cheese (optional)
• Salt and freshly ground black pepper, to taste
• Fresh parsley, chopped, for garnish

Instructions:

1. Heat olive oil in a pan over medium heat. Sauté onions until translucent. Add garlic and cook until fragrant.
2. Add mushrooms and cook until lightly browned and tender. Season with salt and pepper.
3. Stir in arborio rice and cook for 2–3 minutes until slightly toasted.
4. Deglaze the pan with white wine, stirring until absorbed.
5. Add warm broth gradually, one ladle at a time, stirring constantly. Cook for 18–20 minutes until rice is creamy and al dente.
6. Remove from heat and stir in butter, lemon zest, and lemon juice. Adjust seasoning.
7. Garnish with fresh parsley and serve immediately.

The lemon adds a bright, refreshing note to the earthy mushroom risotto, creating a light yet satisfying gluten-free dish perfect for any occasion.

Roasted Garlic and Porcini Mushroom Risotto

A rich and aromatic gluten-free risotto featuring roasted garlic and porcini mushrooms.

Deep, earthy flavors and creamy texture make this dish indulgent and perfect for a special dinner.

Ingredients:

• 1 ½ cups arborio rice
• 4 cups gluten-free vegetable or chicken broth, warmed
• 2 tablespoons olive oil
• 1 head of garlic
• 12 oz porcini mushrooms (fresh or soaked dried), sliced
• ½ cup dry white wine
• 2 tablespoons unsalted butter
• ¼ cup grated Parmesan cheese (optional)
• Salt and freshly ground black pepper, to taste
• Fresh thyme or parsley for garnish

Instructions:

1. Preheat oven to 400°F (200°C). Cut the top off the garlic head, drizzle with olive oil, wrap in foil, and roast for 30–35 minutes until soft and fragrant. Squeeze out the roasted garlic cloves.
2. In a large skillet, heat olive oil over medium heat. Add mushrooms and sauté until tender and golden brown. Season with salt and pepper.
3. Add arborio rice and cook for 2–3 minutes until slightly toasted.
4. Pour in white wine, stirring until absorbed.
5. Gradually add warm broth, one ladle at a time, stirring constantly. Cook for 18–20 minutes until the rice is creamy and al dente.
6. Remove from heat and stir in roasted garlic, butter, and Parmesan. Adjust seasoning.
7. Garnish with fresh thyme or parsley before serving.

The roasted garlic and porcini mushrooms create a deep, earthy flavor profile that makes this gluten-free risotto unforgettable—perfect for dinner parties or a cozy night in.

Pumpkin and Mushroom Risotto

A comforting gluten-free risotto that blends earthy mushrooms with sweet, creamy pumpkin.

Perfect for autumn, this dish is hearty, colorful, and naturally creamy without heavy cream.

Ingredients:

• 1 ½ cups arborio rice
• 4 cups gluten-free vegetable broth, warmed
• 2 tablespoons olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 8 oz cremini or button mushrooms, sliced
• 1 cup pumpkin puree
• ½ cup dry white wine
• 2 tablespoons unsalted butter
• ¼ cup grated Parmesan cheese (optional)
• Salt and freshly ground black pepper, to taste
• Fresh sage leaves, chopped, for garnish

Instructions:

1. Heat olive oil in a large skillet over medium heat. Sauté onions until translucent, then add garlic and cook for 1–2 minutes.
2. Add mushrooms and cook until golden brown, about 6–8 minutes. Season with salt and pepper.
3. Stir in arborio rice and toast lightly for 2–3 minutes.
4. Deglaze with white wine, stirring until absorbed.
5. Gradually add warm vegetable broth, one ladle at a time, stirring frequently. Cook for 18–20 minutes until rice is creamy and tender.
6. Stir in pumpkin puree and butter. Adjust seasoning as needed.
7. Garnish with fresh chopped sage and serve immediately.

The combination of mushrooms and pumpkin creates a rich, comforting risotto that’s perfect for gluten-free autumn dinners or holiday gatherings.

Sun-Dried Tomato and Mushroom Risotto

A vibrant, flavorful gluten-free risotto with earthy mushrooms and the sweet tang of sun-dried tomatoes.

This dish is colorful, full of umami, and perfect as a vegetarian main course.

Ingredients:

• 1 ½ cups arborio rice
• 4 cups gluten-free vegetable broth, warmed
• 2 tablespoons olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 8 oz cremini mushrooms, sliced
• ½ cup sun-dried tomatoes, chopped (oil-packed or rehydrated)
• ½ cup dry white wine
• 2 tablespoons unsalted butter
• ¼ cup grated Parmesan cheese (optional)
• Salt and freshly ground black pepper, to taste
• Fresh basil leaves, chopped, for garnish

Instructions:

1. Heat olive oil in a skillet over medium heat. Sauté onions until soft, then add garlic and cook until fragrant.
2. Add mushrooms and cook until golden brown. Season with salt and pepper.
3. Stir in arborio rice and toast for 2–3 minutes.
4. Deglaze with white wine, stirring until absorbed.
5. Gradually add warm broth, one ladle at a time, stirring constantly, until rice is creamy and tender, about 18 minutes.
6. Stir in sun-dried tomatoes and butter. Adjust seasoning to taste.
7. Garnish with fresh basil before serving.

This risotto bursts with flavor and color, with the sun-dried tomatoes adding a tangy sweetness that pairs perfectly with the earthy mushrooms in a gluten-free meal.

Vegan Cashew Cream Mushroom Risotto

A creamy, dairy-free gluten-free risotto made with cashew cream, mushrooms, and fresh herbs. Perfect for vegan diets without sacrificing richness or flavor.

Ingredients:

• 1 ½ cups arborio rice
• 4 cups gluten-free vegetable broth, warmed
• 2 tablespoons olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 10 oz mixed mushrooms, sliced
• ½ cup dry white wine
• ½ cup cashew cream (soaked cashews blended with water)
• Salt and freshly ground black pepper, to taste
• Fresh parsley, chopped, for garnish

Instructions:

1. Heat olive oil in a large pan over medium heat. Sauté onions until translucent, then add garlic and cook 1–2 minutes.
2. Add mushrooms and cook until lightly browned, about 6–8 minutes. Season with salt and pepper.
3. Stir in arborio rice and toast for 2–3 minutes.
4. Pour in white wine, stirring until absorbed.
5. Gradually add warm broth, one ladle at a time, stirring continuously. Cook for 18–20 minutes until rice is creamy and al dente.
6. Remove from heat and stir in cashew cream. Adjust seasoning if necessary.
7. Garnish with fresh parsley and serve hot.

This vegan, gluten-free risotto is luxuriously creamy thanks to cashew cream, while mushrooms provide a hearty, earthy flavor—perfect for a plant-based dinner that feels indulgent.

Saffron and Porcini Mushroom Risotto

A vibrant, golden-hued risotto with earthy porcini mushrooms and aromatic saffron. This gluten-free dish is elegant, fragrant, and perfect for a special occasion.

Ingredients:

• 1 ½ cups arborio rice
• 4 cups gluten-free vegetable or chicken broth, warmed
• 2 tablespoons olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 8 oz porcini mushrooms, sliced (fresh or rehydrated dried)
• ½ teaspoon saffron threads, soaked in 2 tablespoons warm broth
• ½ cup dry white wine
• 2 tablespoons unsalted butter
• ¼ cup grated Parmesan cheese (optional)
• Salt and freshly ground black pepper, to taste
• Fresh parsley, chopped, for garnish

Instructions:

1. Heat olive oil in a skillet over medium heat. Sauté onions until soft, then add garlic for 1–2 minutes.
2. Add porcini mushrooms and cook until golden brown. Season with salt and pepper.
3. Stir in arborio rice and toast for 2–3 minutes.
4. Pour in white wine, stirring until fully absorbed.
5. Gradually add warm broth, one ladle at a time, stirring constantly. Incorporate the saffron-infused broth during the process. Cook for 18–20 minutes until rice is creamy and tender.
6. Remove from heat and stir in butter and Parmesan. Adjust seasoning.
7. Garnish with fresh parsley before serving.

The saffron adds a luxurious aroma and a beautiful golden color, perfectly complementing the earthy porcini mushrooms in this elegant gluten-free risotto.

Lobster and Mushroom Risotto

A decadent gluten-free risotto featuring tender lobster meat and earthy mushrooms.

Perfect for an indulgent dinner or special celebration.

Ingredients:

• 1 ½ cups arborio rice
• 4 cups gluten-free seafood or vegetable broth, warmed
• 2 tablespoons olive oil
• 1 small shallot, finely chopped
• 2 cloves garlic, minced
• 8 oz mixed mushrooms, sliced
• ½ cup dry white wine
• 8 oz cooked lobster meat, chopped
• 2 tablespoons unsalted butter
• ¼ cup grated Parmesan cheese (optional)
• Salt and freshly ground black pepper, to taste
• Fresh chives, chopped, for garnish

Instructions:

1. Heat olive oil in a large pan over medium heat. Sauté shallots until soft, then add garlic for 1–2 minutes.
2. Add mushrooms and cook until golden brown. Season lightly with salt and pepper.
3. Stir in arborio rice and toast for 2–3 minutes.
4. Deglaze with white wine, stirring until absorbed.
5. Gradually add warm broth, one ladle at a time, stirring frequently. Cook for 18–20 minutes until rice is creamy and tender.
6. Remove from heat and gently fold in lobster meat and butter. Adjust seasoning.
7. Garnish with fresh chives before serving.

This lobster and mushroom risotto offers a luxurious, seafood-infused twist on a classic dish, making it a perfect gluten-free centerpiece for celebrations.

Truffle and Morel Mushroom Risotto

An exquisite gluten-free risotto featuring delicate morel mushrooms and the aromatic richness of truffle oil.

Perfect for a gourmet experience at home.

Ingredients:

• 1 ½ cups arborio rice
• 4 cups gluten-free vegetable broth, warmed
• 2 tablespoons olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 6 oz morel mushrooms, cleaned and sliced
• ½ cup dry white wine
• 2 teaspoons truffle oil
• 2 tablespoons unsalted butter
• ¼ cup grated Parmesan cheese (optional)
• Salt and freshly ground black pepper, to taste
• Fresh parsley, chopped, for garnish

Instructions:

1. Heat olive oil in a skillet over medium heat. Sauté onions until translucent, then add garlic for 1–2 minutes.
2. Add morel mushrooms and cook until tender. Season with salt and pepper.
3. Stir in arborio rice and toast for 2–3 minutes.
4. Deglaze with white wine, stirring until absorbed.
5. Gradually add warm broth, one ladle at a time, stirring continuously. Cook for 18–20 minutes until creamy and al dente.
6. Remove from heat and stir in truffle oil, butter, and Parmesan. Adjust seasoning as needed.
7. Garnish with fresh parsley before serving.

The earthy morels paired with the luxurious aroma of truffle oil elevate this gluten-free risotto into a gourmet dish, perfect for impressing guests or treating yourself.

Spinach, Goat Cheese, and Mushroom Risotto

A creamy gluten-free risotto that combines earthy mushrooms, tender spinach, and tangy goat cheese for a rich, flavorful dish.

Perfect for a vegetarian dinner that feels indulgent.

Ingredients:

• 1 ½ cups arborio rice
• 4 cups gluten-free vegetable broth, warmed
• 2 tablespoons olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 8 oz cremini mushrooms, sliced
• 2 cups fresh spinach
• ½ cup dry white wine
• ¼ cup goat cheese, crumbled
• Salt and freshly ground black pepper, to taste
• Fresh parsley or basil, chopped, for garnish

Instructions:

1. Heat olive oil in a large pan over medium heat. Sauté onions until translucent, then add garlic for 1–2 minutes.
2. Add mushrooms and cook until golden and tender. Season lightly with salt and pepper.
3. Stir in arborio rice and toast for 2–3 minutes.
4. Pour in white wine and stir until absorbed.
5. Gradually add warm broth, one ladle at a time, stirring constantly. Cook for 18–20 minutes until creamy and al dente.
6. Stir in fresh spinach and goat cheese, allowing the spinach to wilt. Adjust seasoning.
7. Garnish with parsley or basil before serving.

This spinach and goat cheese risotto balances earthy, tangy, and fresh flavors, creating a luxurious gluten-free vegetarian dish.

Roasted Red Pepper and Mushroom Risotto

A vibrant gluten-free risotto combining roasted red peppers with sautéed mushrooms.

Sweet, smoky, and creamy, this dish is visually stunning and full of flavor.

Ingredients:

• 1 ½ cups arborio rice
• 4 cups gluten-free vegetable broth, warmed
• 2 tablespoons olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 8 oz button mushrooms, sliced
• 1 cup roasted red peppers, chopped
• ½ cup dry white wine
• 2 tablespoons unsalted butter
• ¼ cup grated Parmesan cheese (optional)
• Salt and freshly ground black pepper, to taste
• Fresh thyme, for garnish

Instructions:

1. Heat olive oil in a skillet over medium heat. Sauté onions until soft, then add garlic for 1–2 minutes.
2. Add mushrooms and cook until tender and golden brown. Season with salt and pepper.
3. Stir in arborio rice and toast for 2–3 minutes.
4. Deglaze with white wine, stirring until absorbed.
5. Gradually add warm broth, one ladle at a time, stirring constantly. Cook for 18–20 minutes until creamy and al dente.
6. Stir in roasted red peppers and butter. Adjust seasoning.
7. Garnish with fresh thyme before serving.

The combination of sweet roasted red peppers with earthy mushrooms creates a colorful, flavorful, and gluten-free risotto that delights both the eyes and the palate.

Asparagus and Mushroom Risotto

A spring-inspired gluten-free risotto featuring tender asparagus and mushrooms, perfect for a light, fresh, and creamy meal.

Ingredients:

• 1 ½ cups arborio rice
• 4 cups gluten-free vegetable broth, warmed
• 2 tablespoons olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 8 oz mushrooms (shiitake or cremini), sliced
• 1 bunch asparagus, trimmed and cut into 1–2 inch pieces
• ½ cup dry white wine
• 2 tablespoons unsalted butter
• ¼ cup grated Parmesan cheese (optional)
• Salt and freshly ground black pepper, to taste
• Fresh lemon zest and parsley, for garnish

Instructions:

1. Heat olive oil in a large pan over medium heat. Sauté onions until translucent, then add garlic for 1–2 minutes.
2. Add mushrooms and cook until golden. Season lightly with salt and pepper.
3. Stir in arborio rice and toast for 2–3 minutes.
4. Pour in white wine, stirring until absorbed.
5. Gradually add warm broth, one ladle at a time, stirring frequently. Cook for 18–20 minutes until rice is creamy and al dente.
6. During the last 5 minutes of cooking, add asparagus pieces. Stir in butter and Parmesan at the end.
7. Garnish with lemon zest and parsley before serving.

This asparagus and mushroom risotto is fresh, springy, and creamy—a delightful gluten-free dish perfect for a light, elegant meal.

Blue Cheese and Mushroom Risotto

A rich and savory gluten-free risotto with earthy mushrooms and the bold tang of blue cheese.

Perfect for an indulgent vegetarian dinner that feels luxurious.

Ingredients:

• 1 ½ cups arborio rice
• 4 cups gluten-free vegetable broth, warmed
• 2 tablespoons olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 8 oz cremini or button mushrooms, sliced
• ½ cup dry white wine
• ¼ cup blue cheese, crumbled
• 2 tablespoons unsalted butter
• Salt and freshly ground black pepper, to taste
• Fresh chives, chopped, for garnish

Instructions:

1. Heat olive oil in a large skillet over medium heat. Sauté onions until translucent, then add garlic and cook 1–2 minutes.
2. Add mushrooms and cook until golden brown, about 6–8 minutes. Season lightly with salt and pepper.
3. Stir in arborio rice and toast for 2–3 minutes.
4. Pour in white wine and stir until absorbed.
5. Gradually add warm broth, one ladle at a time, stirring constantly, until rice is creamy and al dente, about 18–20 minutes.
6. Remove from heat and stir in butter and blue cheese. Adjust seasoning.
7. Garnish with fresh chives before serving.

The bold, creamy flavor of blue cheese pairs beautifully with earthy mushrooms, creating a decadent gluten-free risotto perfect for a special dinner.

Caramelized Onion and Mushroom Risotto

A sweet and savory gluten-free risotto featuring caramelized onions and earthy mushrooms.

This dish is rich, flavorful, and perfect as a comforting dinner.

Ingredients:

• 1 ½ cups arborio rice
• 4 cups gluten-free vegetable broth, warmed
• 2 tablespoons olive oil
• 2 large onions, thinly sliced
• 2 cloves garlic, minced
• 8 oz button or cremini mushrooms, sliced
• ½ cup dry white wine
• 2 tablespoons unsalted butter
• ¼ cup grated Parmesan cheese (optional)
• Salt and freshly ground black pepper, to taste
• Fresh thyme, for garnish

Instructions:

1. Heat 1 tablespoon olive oil in a skillet over medium-low heat. Add onions and cook slowly, stirring occasionally, until deeply caramelized, about 20–25 minutes.
2. In another pan, heat remaining olive oil over medium heat. Add garlic and mushrooms and sauté until golden. Season with salt and pepper.
3. Stir in arborio rice and toast for 2–3 minutes.
4. Deglaze with white wine, stirring until absorbed.
5. Gradually add warm broth, one ladle at a time, stirring constantly until rice is creamy and al dente, about 18 minutes.
6. Stir in caramelized onions, butter, and Parmesan. Adjust seasoning.
7. Garnish with fresh thyme before serving.

The sweet, rich flavor of caramelized onions complements the earthy mushrooms, resulting in a comforting and elegant gluten-free risotto.

Spinach, Mushroom, and Pesto Risotto

A vibrant, herbaceous gluten-free risotto featuring sautéed mushrooms, fresh spinach, and the fresh flavor of pesto.

Light, creamy, and full of color.

Ingredients:

• 1 ½ cups arborio rice
• 4 cups gluten-free vegetable broth, warmed
• 2 tablespoons olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 8 oz mixed mushrooms, sliced
• 2 cups fresh spinach
• ½ cup dry white wine
• 2 tablespoons unsalted butter
• 3 tablespoons basil pesto (gluten-free)
• Salt and freshly ground black pepper, to taste
• Fresh basil, chopped, for garnish

Instructions:

1. Heat olive oil in a skillet over medium heat. Sauté onions until translucent, then add garlic for 1–2 minutes.
2. Add mushrooms and cook until tender and golden brown. Season lightly with salt and pepper.
3. Stir in arborio rice and toast for 2–3 minutes.
4. Deglaze with white wine, stirring until absorbed.
5. Gradually add warm broth, one ladle at a time, stirring constantly, until rice is creamy and al dente, about 18–20 minutes.
6. Stir in spinach, butter, and pesto until the spinach wilts and the risotto is evenly coated. Adjust seasoning.
7. Garnish with fresh basil before serving.

The fresh, herbal flavors of pesto and spinach elevate this mushroom risotto into a colorful, gluten-free dish that’s both satisfying and bright.

Roasted Butternut Squash and Mushroom Risotto

A cozy, autumn-inspired gluten-free risotto combining sweet roasted butternut squash with earthy mushrooms.

Creamy, comforting, and perfect for seasonal dinners.

Ingredients:

• 1 ½ cups arborio rice
• 4 cups gluten-free vegetable broth, warmed
• 2 tablespoons olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 8 oz cremini mushrooms, sliced
• 1 ½ cups roasted butternut squash, cubed
• ½ cup dry white wine
• 2 tablespoons unsalted butter
• ¼ cup grated Parmesan cheese (optional)
• Salt and freshly ground black pepper, to taste
• Fresh sage or parsley, chopped, for garnish

Instructions:

1. Preheat oven to 400°F (200°C). Toss butternut squash cubes with olive oil, salt, and pepper, and roast for 20–25 minutes until tender and caramelized.
2. In a large pan, heat olive oil over medium heat. Sauté onions until translucent, then add garlic for 1–2 minutes.
3. Add mushrooms and cook until golden brown. Season lightly with salt and pepper.
4. Stir in arborio rice and toast for 2–3 minutes.
5. Deglaze with white wine, stirring until absorbed.
6. Gradually add warm broth, one ladle at a time, stirring constantly until rice is creamy and al dente, about 18–20 minutes.
7. Stir in roasted squash, butter, and Parmesan. Adjust seasoning.
8. Garnish with sage or parsley before serving.

The sweet roasted squash and earthy mushrooms create a comforting, visually stunning gluten-free risotto that’s perfect for fall or winter dinners.

Mushroom, Leek, and White Wine Risotto

A sophisticated gluten-free risotto highlighting tender leeks, earthy mushrooms, and the subtle acidity of white wine. Elegant and flavorful for dinner parties or a refined meal.

Ingredients:

• 1 ½ cups arborio rice
• 4 cups gluten-free vegetable broth, warmed
• 2 tablespoons olive oil
• 1 small leek, white and light green parts only, thinly sliced
• 2 cloves garlic, minced
• 8 oz mixed mushrooms, sliced
• ½ cup dry white wine
• 2 tablespoons unsalted butter
• ¼ cup grated Parmesan cheese (optional)
• Salt and freshly ground black pepper, to taste
• Fresh thyme, for garnish

Instructions:

1. Heat olive oil in a large pan over medium heat. Sauté leeks until soft, then add garlic and cook for 1–2 minutes.
2. Add mushrooms and cook until golden and tender. Season lightly with salt and pepper.
3. Stir in arborio rice and toast for 2–3 minutes.
4. Pour in white wine, stirring until absorbed.
5. Gradually add warm broth, one ladle at a time, stirring frequently until rice is creamy and al dente, about 18 minutes.
6. Remove from heat and stir in butter and Parmesan. Adjust seasoning.
7. Garnish with fresh thyme before serving.

The sweetness of leeks combined with earthy mushrooms creates a delicate, gluten-free risotto that’s refined yet comforting.

Mushroom and Roasted Red Pepper Risotto with Balsamic Glaze

A bold, flavorful gluten-free risotto featuring roasted red peppers, earthy mushrooms, and a drizzle of sweet balsamic glaze for a gourmet touch.

Ingredients:

• 1 ½ cups arborio rice
• 4 cups gluten-free vegetable broth, warmed
• 2 tablespoons olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 8 oz cremini mushrooms, sliced
• 1 cup roasted red peppers, chopped
• ½ cup dry white wine
• 2 tablespoons unsalted butter
• ¼ cup grated Parmesan cheese (optional)
• Salt and freshly ground black pepper, to taste
• Balsamic glaze, for drizzling
• Fresh basil, chopped, for garnish

Instructions:

1. Heat olive oil in a large pan over medium heat. Sauté onions until translucent, then add garlic for 1–2 minutes.
2. Add mushrooms and cook until golden brown. Season lightly with salt and pepper.
3. Stir in arborio rice and toast for 2–3 minutes.
4. Deglaze with white wine, stirring until absorbed.
5. Gradually add warm broth, one ladle at a time, stirring constantly until rice is creamy and al dente, about 18–20 minutes.
6. Stir in roasted red peppers, butter, and Parmesan. Adjust seasoning.
7. Serve drizzled with balsamic glaze and garnished with fresh basil.

The sweet roasted peppers and earthy mushrooms paired with balsamic glaze elevate this gluten-free risotto to a bold, gourmet dish perfect for dinner parties or special occasions.

Mushroom and Sweet Potato Risotto

A hearty and comforting gluten-free risotto combining earthy mushrooms with naturally sweet roasted sweet potatoes.

Creamy, nutritious, and perfect for a cozy meal.

Ingredients:

• 1 ½ cups arborio rice
• 4 cups gluten-free vegetable broth, warmed
• 2 tablespoons olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 8 oz cremini or button mushrooms, sliced
• 1 cup roasted sweet potato cubes
• ½ cup dry white wine
• 2 tablespoons unsalted butter
• ¼ cup grated Parmesan cheese (optional)
• Salt and freshly ground black pepper, to taste
• Fresh thyme or parsley, for garnish

Instructions:

1. Preheat oven to 400°F (200°C). Toss sweet potato cubes with a little olive oil, salt, and pepper, and roast for 20–25 minutes until tender.
2. Heat olive oil in a pan over medium heat. Sauté onions until translucent, then add garlic for 1–2 minutes.
3. Add mushrooms and cook until golden brown. Season lightly with salt and pepper.
4. Stir in arborio rice and toast for 2–3 minutes.
5. Deglaze with white wine, stirring until absorbed.
6. Gradually add warm broth, one ladle at a time, stirring constantly until rice is creamy and al dente, about 18–20 minutes.
7. Stir in roasted sweet potatoes, butter, and Parmesan. Adjust seasoning.
8. Garnish with fresh thyme or parsley before serving.

The sweet potato adds natural sweetness and a vibrant color to this earthy, gluten-free mushroom risotto, creating a hearty and satisfying dish.

Spinach, Mushroom, and Sunflower Seed Risotto

A nutrient-packed gluten-free risotto featuring sautéed mushrooms, fresh spinach, and crunchy sunflower seeds.

Creamy, flavorful, and perfect as a wholesome vegetarian meal.

Ingredients:

• 1 ½ cups arborio rice
• 4 cups gluten-free vegetable broth, warmed
• 2 tablespoons olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 8 oz mushrooms, sliced
• 2 cups fresh spinach
• ½ cup dry white wine
• ¼ cup sunflower seeds, lightly toasted
• 2 tablespoons unsalted butter
• Salt and freshly ground black pepper, to taste
• Fresh parsley, chopped, for garnish

Instructions:

1. Heat olive oil in a large pan over medium heat. Sauté onions until translucent, then add garlic for 1–2 minutes.
2. Add mushrooms and cook until golden and tender. Season lightly with salt and pepper.
3. Stir in arborio rice and toast for 2–3 minutes.
4. Pour in white wine, stirring until absorbed.
5. Gradually add warm broth, one ladle at a time, stirring constantly until rice is creamy and al dente, about 18–20 minutes.
6. Stir in fresh spinach, butter, and toasted sunflower seeds. Adjust seasoning.
7. Garnish with parsley before serving.

The fresh spinach and crunchy sunflower seeds add texture and nutrition to this earthy mushroom risotto, making it a wholesome gluten-free meal full of flavor.

Porcini and White Truffle Risotto

An indulgent gluten-free risotto with the deep, earthy flavor of porcini mushrooms and the luxurious aroma of white truffle oil.

Perfect for a gourmet dinner or special occasion.

Ingredients:

• 1 ½ cups arborio rice
• 4 cups gluten-free vegetable or chicken broth, warmed
• 2 tablespoons olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 8 oz porcini mushrooms, sliced (fresh or rehydrated)
• ½ cup dry white wine
• 2 teaspoons white truffle oil
• 2 tablespoons unsalted butter
• ¼ cup grated Parmesan cheese (optional)
• Salt and freshly ground black pepper, to taste
• Fresh parsley, chopped, for garnish

Instructions:

1. Heat olive oil in a skillet over medium heat. Sauté onions until translucent, then add garlic for 1–2 minutes.
2. Add porcini mushrooms and cook until tender and golden. Season lightly with salt and pepper.
3. Stir in arborio rice and toast for 2–3 minutes.
4. Deglaze with white wine, stirring until absorbed.
5. Gradually add warm broth, one ladle at a time, stirring constantly until rice is creamy and al dente, about 18–20 minutes.
6. Remove from heat and stir in butter, Parmesan, and white truffle oil. Adjust seasoning.
7. Garnish with fresh parsley before serving.

The combination of earthy porcini mushrooms and aromatic truffle oil makes this gluten-free risotto a luxurious and sophisticated dish for special occasions.

Artichoke and Mushroom Risotto

A creamy gluten-free risotto featuring tender mushrooms and flavorful artichoke hearts.

Earthy, slightly tangy, and perfect for a vegetarian main dish.

Ingredients:

• 1 ½ cups arborio rice
• 4 cups gluten-free vegetable broth, warmed
• 2 tablespoons olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 8 oz mushrooms, sliced
• 1 cup canned or fresh artichoke hearts, chopped
• ½ cup dry white wine
• 2 tablespoons unsalted butter
• ¼ cup grated Parmesan cheese (optional)
• Salt and freshly ground black pepper, to taste
• Fresh parsley, chopped, for garnish

Instructions:

1. Heat olive oil in a large pan over medium heat. Sauté onions until translucent, then add garlic for 1–2 minutes.
2. Add mushrooms and cook until golden brown. Season lightly with salt and pepper.
3. Stir in arborio rice and toast for 2–3 minutes.
4. Deglaze with white wine, stirring until absorbed.
5. Gradually add warm broth, one ladle at a time, stirring constantly until rice is creamy and al dente, about 18–20 minutes.
6. Stir in artichoke hearts, butter, and Parmesan. Adjust seasoning.
7. Garnish with parsley before serving.

The subtle tang of artichoke hearts complements the earthy mushrooms, making this gluten-free risotto a sophisticated and satisfying dish.

Mushroom, Pea, and Mint Risotto

A light and fresh gluten-free risotto with earthy mushrooms, sweet peas, and aromatic mint.

Perfect for spring or summer meals.

Ingredients:

• 1 ½ cups arborio rice
• 4 cups gluten-free vegetable broth, warmed
• 2 tablespoons olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 8 oz mushrooms, sliced
• 1 cup fresh or frozen peas
• ½ cup dry white wine
• 2 tablespoons unsalted butter
• Salt and freshly ground black pepper, to taste
• Fresh mint leaves, chopped, for garnish

Instructions:

1. Heat olive oil in a pan over medium heat. Sauté onions until translucent, then add garlic for 1–2 minutes.
2. Add mushrooms and cook until tender and golden brown. Season lightly with salt and pepper.
3. Stir in arborio rice and toast for 2–3 minutes.
4. Deglaze with white wine, stirring until absorbed.
5. Gradually add warm broth, one ladle at a time, stirring constantly until rice is creamy and al dente, about 18–20 minutes.
6. Stir in peas and butter. Adjust seasoning.
7. Garnish with fresh mint before serving.

The combination of peas and mint brings a bright, fresh flavor to this earthy mushroom risotto, making it a gluten-free dish that’s light, creamy, and vibrant.

Wild Mushroom and Walnut Risotto

A rich, nutty gluten-free risotto featuring a medley of wild mushrooms and toasted walnuts.

Perfect for autumn or a hearty, gourmet meal.

Ingredients:

• 1 ½ cups arborio rice
• 4 cups gluten-free vegetable broth, warmed
• 2 tablespoons olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 10 oz wild mushrooms (shiitake, chanterelle, or cremini), sliced
• ½ cup dry white wine
• ¼ cup toasted walnuts, chopped
• 2 tablespoons unsalted butter
• ¼ cup grated Parmesan cheese (optional)
• Salt and freshly ground black pepper, to taste
• Fresh parsley, chopped, for garnish

Instructions:

1. Heat olive oil in a large pan over medium heat. Sauté onions until translucent, then add garlic for 1–2 minutes.
2. Add wild mushrooms and cook until golden and tender. Season lightly with salt and pepper.
3. Stir in arborio rice and toast for 2–3 minutes.
4. Deglaze with white wine, stirring until absorbed.
5. Gradually add warm broth, one ladle at a time, stirring constantly until rice is creamy and al dente, about 18–20 minutes.
6. Stir in butter, Parmesan, and toasted walnuts. Adjust seasoning.
7. Garnish with fresh parsley before serving.

The earthy wild mushrooms combined with crunchy toasted walnuts create a rich, flavorful, and satisfying gluten-free risotto perfect for special dinners or a comforting meal