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 .

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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.

41 Responses to Mushroom Risotto Bake #SundaySupper

  1. We, love, love, love mushroom risotto in this house. I am now craving it so I might have to go get some more mushrooms and put it on our weekly menu.
    Laura | Small Wallet, Big Appetite recently posted..Gluten Free Sun-Dried Tomato & Feta Meatballs over Courgette Noodles #SundaySupperMy Profile

  2. Renee says:

    Such a comforting and filling dish! There’s nothing like a good creamy risotto.
    Renee recently posted..Farro and Fruit Salad for #SundaySupperMy Profile

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  6. I had the same acidity problem, I think so it’s in the family. Now that’s a scrumptious sounding and looking risotto for your daughter. I d enjoy it completely!
    Helene D’souza recently posted..Homemade Mango Jam Recipe for #SundaysupperMy Profile

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  8. I just bought mushrooms yesterday with a risotto in mind, but never thought to make it without cheese. This is a great recipe Cindy! There are so many allergies we know nothing about, like the citric acid. It´s a good thing there is information more available now.
    Paula @ Vintage Kitchen recently posted..Blueberry Tangerine Muffins – sugar and dairy free #SundaySupperMy Profile

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  10. Diana @GourmetDrizzles says:

    What a great recipe! And those glazed mushrooms sound incredible!

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  12. I adore risotto, this is a great recipe – I’ve never tried to make it without cheese. Will need to give it a try!
    Amanda @ MarocMama recently posted..Gluten Free Ghriba for #SundaySupperMy Profile

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  15. Bea says:

    We love, love, love risotto and mushrooms. This looks absolutely delicious I never thought about baking it – I cannot wait to try it out.

    Thank you so much for your kind words as to why we are dairy free :) I very much appreciate it. ~ Bea
    Bea recently posted..Creamy Mushrooms on Pasta for #SundaySupper {#Dairyfree}My Profile

  16. Love mushroom risotto! We’re fortunate too in that we don’t have food allergies, but I found I just feel better when I go gluten free
    Anne @ Webicurean recently posted..Creamy Gluten-Free Vegan Mac and Cheese #SundaySupperMy Profile

  17. Katy says:

    Those glazed mushrooms sound great, and I love risotto! Definitely making this!
    Katy recently posted..Gluten, Dairy and Nut Free – Coconut Macaroons for #SundaySupperMy Profile

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  21. There are so many food allergies out there. I didn’t know citric acid could be an irritant. However, I have always hated tomato sauce, so I got pizza and pasta without it and was a happy camper. This risotto sounds fantastic. I love that it’s not loaded down with butter, cream, and cheese too!
    Laura Dembowski recently posted..Gluten Free Brown Butter Snickerdoodles #SundaySupperMy Profile

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  23. Your risotto recipe is sooo appreciated, Cindy. Sooo good for you and easy enough to make. My ideal!

  24. Been so long since having risotto, or good mushrooms!
    Sarah Reid, RHNC (@jo_jo_ba) recently posted..Vegan and Gluten Free Apple Almond Butter Cookies for a “Free” #SundaySupperMy Profile

  25. Love the glace mushroom, great recipe.
    kathia Rodriguez recently posted..Gluten Free Meringue Kisses with Dulce de Leche #SundaySupperMy Profile

  26. Your risotto looks wonderful!! That’s on my bucket list of food items to make and I will one day soon!
    Jennifer @ Peanut Butter and Peppers recently posted..Cantaloupe Strawberry and Coconut Gazpacho #SundaySupperMy Profile

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  28. Soni says:

    Love Mushroom Risotto and this baked version sounds fantastic!!
    Soni recently posted..Black Bean and Mango Salad #SundaySupper #Dairy,Egg and Gluten FreeMy Profile

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  30. Liz says:

    It’s too close to lunchtime for me to be looking at your risotto! It sounds amazing!

  31. I love risotto but I always make it with cheese. We love mushrooms so I will have to try this!

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  33. Cindy, I’m so glad to hear your daughter outgrew the condition. Poor little thing. Those are all foods I love to eat and would be devastated to give up! This risotto looks ah-may-zing. I’ve never made it myself (for some reason, I’m scared of this dish!) but I’ll always order it out if I see it on a menu. I don’t mind that it’s not calorie-free either 😉
    Nancy @ gottagetbaked recently posted..Vegan Chocolate Loaf for a Free For All #SundaySupperMy Profile

  34. Susan says:

    mmm. . .a baked risotto sounds really good and what a fantastic topping too!
    Susan recently posted..Mustard Glazed Bacon and Kale Stuffed Mushrooms + A Saucy Mama Mustard #Giveaway!My Profile

  35. Hezzi-D says:

    I’ve never made risotto but I like the sound of baking it!
    Hezzi-D recently posted..Warm Roasted Feta and Red Pepper Dip: Secret Recipe ClubMy Profile

  36. Winnie says:

    It looks really really GOOD
    I love risotto and I’d like to try this recipe :)

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