Mushroom Risotto Bake #SundaySupper

mushroom risotto

Welcome to this week’s Free For All Sunday Supper!

If you ever skipped dinner, passed on attending a party or turned down that dessert because of diet concerns or food allergies, we have great menu ideas just for you.

These recipes feature either fat-free, glutin-free, dairy-free, nut-free, vegan and or a combination of some or all of these categories. Guilt-free? Absolutely!

Thanks Bea from The Not So Cheesy Kitchen for hosting this event. Bea knows a lot about food allergies and has dedicated her blog to helping find and develop recipes for her girls who have the rare metabolic disorder Classic Galactosemia. In their case this involves avoiding milk sugar. Fortunately they can manage the condition through diet. Learn more about it here.

I’ve been lucky to never have any food allergies myself but my daughter had problems metabolizing citric acid. Bye bye to her favorites: tomatoes (tell a kid no spaghetti sauce or pizza with sauce), oranges, soda, lemon juice or iced tea. It is also a preservative in a lot of packaged foods. It caused painful peeing and inflamation. Thankfully it was a condition she outgrew.

My choice for this week is a risotto topped with glazed mushrooms. I use vegetable broth for the risotto and corn starch in the glaze so this dish is vegan, glutin-free, dairy-free, soy-free and nut-free. I can’t say it is calorie-free but that’s okay.

Mushroom Risotto Bake

Risotto

  • 1 cup Arborio rice
  • 2 1/2 cups vegetable broth
  • 1/4 cup celery, finely chopped
  • 1/4 cup onion, finely chopped
  • 1 Tablespoon garlic, minced
  • 2 Tablespoons olive oil

Glazed Mushrooms

  • 8 ounces sliced baby portabellas
  • 2 Tablespoons olive oil
  • 1/4 cup vegetable broth
  • 1/4 cup white wine
  • 1 teaspoon cornstarch

Directions

In a large skillet, add 2 tablespoons olive oil, celery and onion. Fry over medium heat until crisp tender. Add rice and garlic and cook another 2 minutes stirring constantly to coat the rice.

Add one cup vegetable broth, cook over medium-low heat stirring occasionally until all the broth is absorbed.

Add the rest of the broth and continue cooking until all the liquid is absorbed. Keep in mind that more you stir, the more starch you release. This controls how creamy you want your finished risotto.

risotto

While the rice cooks, start your glazed mushrooms. Add 2 tablespoons of oil and saute mushroom still just until they start getting soft. Add wine and cook for 2 minutes.

Dissolve cornstarch in broth. Slowly add to the pan stirring constantly. Simmer until thickened and reduced to a glaze.

glazed mushrooms

Place cooked risotto in a casserole dish. Pour mushrooms over the top. Bake at 350 until thoroughly heated.

Check out more great free for all ideas from our Sunday Supper group!

Breakfast

  • Dairy, Egg, Gluten, Nut & Soy Free Brown Rice Breakfast Pudding by girlichef
  • Dairy & Nut and Sugar Free Blueberry Tangerine Muffins by Vintage Kitchen
  • Dairy, Egg, Gluten, Nut, and Soy Free Homemade Mango Jam Recipe by Masala Herb

Main Courses

Sides
Breads

Treats

Drinks

sunday supper Sneak Peek: 45+ Fabulous Summer Berry Recipes for #SundaySupper Be sure to come back on Sunday for all the amazing “Free For All” recipes! We would love to have you join our Twitter  #SundaySupper chat party starting at 7:00 pm  EST.  Follow the #SundaySupper hashtag throughout the day to see the amazing recipes.  We look forward to see you 🙂 to join all you need to do is follow[ the #SundaySupper hashtag and please do not forget to include the hashtag in your tweets as well.  Be sure to check out our #SundaySupper Pinterest board for more delicious recipes and photos.

Are you coming to the Food and Wine Conference held July 19-21 in Orlando, Florida? Register Here .

food and wine

 

Mushroom Risotto Bake #SundaySupper
 
Author:
Ingredients
  • 1 cup Arborio rice
  • 2½ cups vegetable broth
  • ¼ cup celery, finely chopped
  • ¼ cup onion, finely chopped
  • 1 Tablespoon garlic, minced
  • 2 Tablespoons olive oil
  • 8 ounces sliced baby portabellas
  • 2 Tablespoons olive oil
  • ¼ cup vegetable broth
  • ¼ cup white wine
  • 1 teaspoon cornstarch
Instructions
  1. In a large skillet, add 2 tablespoons olive oil, celery and onion. Fry over medium heat until crisp tender. Add rice and garlic and cook another 2 minutes stirring constantly to coat the rice.
  2. Add one cup vegetable broth, cook over medium-low heat stirring occasionally until all the broth is absorbed.
  3. Add the rest of the broth and continue cooking until all the liquid is absorbed. Keep in mind that more you stir, the more starch you release. This controls how creamy you want your finished risotto.
  4. While the rice cooks, start your glazed mushrooms. Add 2 tablespoons of oil and saute mushroom still just until they start getting soft. Add wine and cook for 2 minutes.
  5. Dissolve cornstarch in broth. Slowly add to the pan stirring constantly. Simmer until thickened and reduced to a glaze.
  6. Place cooked risotto in a casserole dish. Pour mushrooms over the top. Bake at 350 until thoroughly heated.
This entry was posted in #SundaySupper, casserole, fresh ingredients, mushrooms, rice, What's For Dinner? and tagged , , , . Bookmark the permalink.

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