Mushroom Risotto with Sun Dried Tomatoes

Since I made butternut squash risotto (which I still need to post) for Thanksgiving, I’ve been obsessed with trying new risotto combinations. Yes, my mom’s side of the family is Italian, but we never made risotto for some reason. There was always an emphasis on pasta dishes instead of rices ones. But, I’ve come to learn how much I enjoy rice dishes and made this for Christmas Day dinner.

The best part is that this recipe is vegetarian, vegan and gluten free!

Mushroom Risotto with Sun Dried Tomatoes
by Michelle Maskaly, The Adirondack Chick

8 ounce package of sliced baby bella mushrooms {If you like mushrooms you can increase this to a pound package}
1 onion chopped
5 cloves garlic
1 cup white wine
10 sun dried tomato pieces
1 1/2 cups arborio rice
3-4 cups vegetable broth
2 tablespoons olive oil

In a pot, heat the vegetable stock until it comes to a boil and then lower. 

Finely chop onions and garlic. Then, add the olive oil to a large pot and heat.

Once hot, add in the onion and garlic and season with a little salt and pepper.

Keep stirring so the onions and garlic don’t burn and lower the heat.

Add in mushrooms and stir everything together very well. Let cook for a minute or two and then add the white wine. Cover, lower heat just a bit and let cook for about 5-7 minutes, till the mushrooms get tender.

Chop up the sundried tomatoes, add them to the pot and stir. 

Cook about a minute and then dd the rice and mix to coat with all the other ingredients already in the pot. Let it absorb the wine and mushroom sauce.

Once the liquid in the pot is absorbed, add the hot vegetable broth by ladle-fulls, stirring until it’s absorbed and then adding another ladle. Repeat until the vegetable broth is finished and the rice is plump and soft.

Season with salt and pepper to taste.

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The Gluten-Free Homemaker

Arborio RiceMushroomsSun Dried Tomatoes

8 thoughts on “Mushroom Risotto with Sun Dried Tomatoes

  1. We're having very wet weather here, too, and you're right, this risotto would hit the spot. It looks delicious. Thanks for participating in Gluten-Free Wednesdays.

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