Gluten Free Mushroom-Broccoli Risotto

Mushroom, Broccoli Risotto

 

 

 

 

 

Gluten Free Mushroom-Broccoli Risotto!

 

Yum! Is all I can say! Here’s something that can be a terrific lunch meal, along with a nice salad; or a side for dinner. So versatile. And if you don’t mind using a couple of steps to prep, you’ll see that it was worth it.

You’ll need a box of Arborio Rice, a few Mushrooms, a Broccoli Crown, and a Scallion. Of course, a staple ingredient: Salt & Pepper, some Butter or your non-dairy substitute and a tablespoon of Olive Oil.

Go for it! It’s just what I said at the onset: Yummy!

Ingredients:

1 cup Arborio Rice
2 ½ cups Liquid: Half water, half Chicken Broth. If you prefer, use all water. Plus a bit more if needed later.
Dash of Salt for the liquid while cooking the Risotto
1 Tablespoon Butter or sub.

A Few Mushrooms. Plain white or Crimini. Wash dirt off, then pat dry. Chop into small pieces or slice.
1 Broccoli Crown. Remove thick stems, wash crowns and slice into 1 in. pieces. Try not to break the crowns.

1 tbl Extra Virgin Olive Oil
1 Scallion. Slice the white and half of the green sections of it. Discard the greenest end.
Salt & Pepper to taste.
Some Grated Italian Cheese: Pecorino Romano or Parmigiano. (Optional.)

Directions;
You’ll need a few pans. Small ones for the broccoli and mushrooms. 1 Larger one for the Risotto.

Follow the instructions on the Arborio pkg. for plain Risotto. I used Lundberg.
Before boiling the rice, I put the dry rice in the pot with 1 tbl Butter substitute. Used Earth Balance. Saute to coat the rice well.
After a minute, add the water/broth combo. When it comes to a boil, lower heat to lowest setting, and simmer for 20 minutes. Stir often. If it gets dry or sticks a little, add more water. Stir again. It should be “al dente”. Not mushy and not hard, but have a little “bite” to it.

While it’s cooking, do the broccoli & mushrooms.
In1 small pot, put some salted water and when boiling, place the broccoli that’s washed & cut up.
Cook until almost soft…again, not mushy.

In the other pan, place the oil and saute the Scallion slices and the chopped Mushrooms until translucent: about 3 minutes. Add dash of S & P.

Set both aside until the Risotto is ready.

When the Risotto is al dente, if you’re adding the cheese, stir in now. It will melt into the hot Risotto. Combine all of the ingredients into a large bowl and gently stir together. Dash of Italian Grated Cheese on top, stir again gently to combine. Serve! Yum! (I know, I said that already!)

 

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