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Monday, March 20, 2023

Mushroom Vegetable Risotto - Vegan and GF

risotto and vegetables, vegan, gluten-free

Looking for a wonderful side dish? Think Risotto. 
I love this dairy-free version that is delicious and satisfying. 
It's a wonderful side to make especially when serving company. 

I buy the rice from Whole Food Markets which sells their own brand of aborio rice (available in most markets) which is usually the kind of rice used for making risotto. Why? Risotto, an Italian short grain rice, will get creamy when cooked. 

I make this recipe in two steps. 
First I sauté my vegetables lightly and set them aside. Then I make the rice. The rice needs to be stirred about every 45 seconds so it doesn't become gummy- so it will need your attention. 

Mushrooms, Food, Mushroom, Nature, Wild

You can use any type of vegetables that you like but my favorites are lots of mushrooms, green beans, and red or yellow pepper in large slices.

a group of red peppers sitting on top of a wooden table

If you want to eat this as a plant-based entree, add sautéed cubed tofu when you add the vegetables. 

1/3 of a cup of vegetable broth for sautéing
3 cups of white mushroom, cut in half
2 large red bell peppers seeded and sliced 
about 15 whole green beans, fresh or frozen
1 teaspoon of garlic powder 
Salt and cracked pepper to taste
1 and 1/2 cups of arborio rice, washed well
1 cup of onion
4 cups of vegetable broth
1 cup of water or white wine

mushroom vegetable risotto in a skillet

Add mushrooms, bell peppers, and green beans to a hot skillet. Stir continuously until vegetable begin to cook. Add 1/3 cup of vegetable broth to a wide skillet, stirring to prevent burning. Reduce heat a little, and cover. Watch the pot and stir as needed until mushrooms are somewhat cooked but firm (about 3-4 minutes). Remove from skillet and set aside in a bowl uncovered.

In a skillet add the cup of onion and begin to sauté. Stir well and add a little water or vegetable broth if needed. Add rice and continue stirring to prevent burning. When onions are soft begin adding a half cup of (room temperature) broth at a time, stirring every 30 seconds this will prevent it from becoming gummy. Repeat until all liquid is added. Cover and cook on a reduced heat ( stirring occasionally) until rice is cooked ( al dente).

When done add vegetable to the top of the rice and keep covered until you serve it. 


  1. I love risotto and haven't made it in ages, thanks for the suggestion, yours looks so good!

  2. Mushrooms are another vegetable I can eat without tummy problem. And I love their earthy taste and meaty texture.

  3. Looks so good and easy, really! Thank you!

  4. This looks very good. I adore risotto!

  5. Love the technique of adding the prepared vegetables before serving, perfect!

  6. This looks delicious. I love the addition of the green beans.I always feel that risotto is a labor of love.

  7. Mmmmm.... risotto! So comforting when the air is still a little chilly, but springlike, too, with the addition of all these colorful vegetables. I like the fact that adding the prepared vegetables helps keep them more intact.

  8. I love all of the rich and hearty flavors of your gorgeous Risotto. This is such a fun way to give the weeknight menu a fabulous flavor upgrade!

  9. Risotto is one of my favourites, especially with mushrooms. I've never made a vegetable version though so thank you for the inspiration.
    from Tandy I Lavender and Lime https://tandysinclair.com

  10. Had shrooms in my rice last night and having them again tonight. LOOOVE it. Though my rice is a mixture of millet and whatever other fun ingredient that gets tossed in. So fun to play. Happy Cooking. Happy Eating. Cheers, Ivy.

  11. I love your risotto....looks so healthy and tasty!.........Abrazotes, Marcela

  12. Judee,
    I'm turning to you for my gluten-free advisor and mentor for advice!!

    I've recently jumped on the KETO lifestyle and really loving most of it. But I miss my rice, pasta, etc. How can I prepare risotto such as this recipe (perfect for spring by the way), that complies with the low-carb requirements of Keto recipes?

    Also, I love the long process of stirring the risotto, it is a wonderful way to slow down as we should and just appreciate the simplicity of a process that will ultimately produce something delicious. Our fast-food culture could really learn from the stirring of risotto!

    Love your blog and your inspiration!

  13. Oooo! I love risotto.
    And yours looks super yummy!

    Hugs and blessings, Judee.

  14. Mushrooms and vegetables are one of my favourite additions to a risotto, so this is right up my alley. Of course I do love a classic, rich and buttery risotto, but this light version will be also perfect for spring!

  15. I love risotto. This one looks healthy and filling with vegetables.

  16. I've been exploring more varieties of mushrooms than just the ones in the grocery store. Putting them in a risotto would be interesting.

    best... mae at maefood.blogspot.com

  17. Mushrooms? Yes, please! I've always thought that they're the tastiest part of any stir-fry, probably because they soak up all the flavors.🍄🍄🍄


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