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easy mushroom risotto

Easy mushroom risotto (Gluten Free)

Mushrooms are sautéed with garlic and onions in olive oil, then combined with rice and cheese. Side dish for all kinds of meat. This easy mushroom risotto is gluten free!
Course Main Course
Cuisine Italian
Keyword how to cook risotto, mushroom risotto, rice risotto
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4 servings
Calories 433kcal
Author Julia


  • 2 tablespoons olive oil
  • 1 white onion , large sweet, finely chopped
  • 3 garlic cloves , minced
  • 10 oz mushrooms , sliced
  • salt and pepper
  • 1 cup rice , uncooked (Arborio rice is a good choice)
  • 2 cups whole milk
  • water as needed
  • ¼ teaspoon Italian seasoning
  • 1 cup Parmesan cheese , shredded
  • salt and pepper


  • Heat olive oil in a large skillet over medium-high heat. Saute chopped onion and garlic in the olive oil until onion is tender. Add sliced mushrooms, sprinkle with a little bit of salt, and continue cooking on medium heat, constantly stirring until mushrooms are soft and lightly browned - no more than 5 minutes.
  • Add 1 cup of uncooked rice and 2 cups of milk to the skillet, bring it to boil, then immediately reduce to simmer. Add Italian seasoning and mix well.   Cover the skillet with the lid.
  • Let the mushrooms, rice and milk simmer until liquid is absorbed. Add water if more liquid is necessary for the rice. Simmer the rice mixture (and add more water if necessary) until rice acquires the desired consistency. 
  • When rice is done, stir in shredded Parmesan cheese and remove from heat. Season with more salt and pepper. I like my mushroom risotto on the salty side - but it's up to you!


Calories: 433kcal | Carbohydrates: 49g | Protein: 18g | Fat: 18g | Saturated Fat: 7g | Cholesterol: 29mg | Sodium: 460mg | Potassium: 511mg | Fiber: 1g | Sugar: 9g | Vitamin A: 395IU | Vitamin C: 4.2mg | Calcium: 457mg | Iron: 1mg