Making the Best Gluten Free Risotto Recipe | Asian Fusion Mushroom Risotto

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast provides a cheesy flavor with fewer calories.

shiitake mushrooms

🥗Healthier: portobello mushrooms

💰Cheaper: button mushrooms

Button mushrooms are more affordable and still flavorful.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Canola oil is a neutral alternative that is less expensive.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Margarine is a cost-effective substitute for butter.

Heat a large skillet over medium heat and add extra virgin olive oil.

Add arborio rice to the skillet and cook for 3-4 minutes until golden and crispy.

Chop a few cloves of garlic and add them to the skillet with the rice.

Chop shiitake, oyster, and king brown mushrooms, keeping them chunky, and add them to the skillet.

Pour in around 1.5 liters of vegetable stock, adding it ladle by ladle as it absorbs.

Continue cooking until the rice is al dente, stirring frequently.

Add baby spinach to the risotto and let it wilt down.

Add chunks of roasted pumpkin to the risotto.

Mix softened butter with miso and add it to the risotto.

Season with ground black pepper and drizzle with tamari.

Plate the risotto, ensuring to include chunks of vegetables and a dollop of miso butter on top.

Crush walnuts over the dish for added texture and healthy fats.

Finish with a sprinkle of chopped spring onions before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens