Mushroom Risotto Bake #SundaySupper

Welcome to this week’s Free For All Sunday Supper!

If you ever skipped dinner, passed on attending a party or turned down that dessert because of diet concerns or food allergies, we have great menu ideas just for you.

These recipes feature either fat-free, glutin-free, dairy-free, nut-free, vegan and or a combination of some or all of these categories. Guilt-free? Absolutely!

Thanks Bea from The Not So Cheesy Kitchen for hosting this event. Bea knows a lot about food allergies and has dedicated her blog to helping find and develop recipes for her girls who have the rare metabolic disorder Classic Galactosemia. In their case this involves avoiding milk sugar. Fortunately they can manage the condition through diet. Learn more about it here.

I’ve been lucky to never have any food allergies myself but my daughter had problems metabolizing citric acid. Bye bye to her favorites: tomatoes (tell a kid no spaghetti sauce or pizza with sauce), oranges, soda, lemon juice or iced tea. It is also a preservative in a lot of packaged foods. It caused painful peeing and inflamation. Thankfully it was a condition she outgrew.

My choice for this week is a risotto topped with glazed mushrooms. I use vegetable broth for the risotto and corn starch in the glaze so this dish is vegan, glutin-free, dairy-free, soy-free and nut-free. I can’t say it is calorie-free but that’s okay.

Mushroom Risotto Bake

Risotto

• 1 cup Arborio rice
• 2 1/2 cups vegetable broth
• 1/4 cup celery, finely chopped
• 1/4 cup onion, finely chopped
• 1 Tablespoon garlic, minced
• 2 Tablespoons olive oil

Glazed Mushrooms

• 8 ounces sliced baby portabellas
• 2 Tablespoons olive oil
• 1/4 cup vegetable broth
• 1/4 cup white wine
• 1 teaspoon cornstarch

Directions

In a large skillet, add 2 tablespoons olive oil, celery and onion. Fry over medium heat until crisp tender. Add rice and garlic and cook another 2 minutes stirring constantly to coat the rice.

Add one cup vegetable broth, cook over medium-low heat stirring occasionally until all the broth is absorbed.

Add the rest of the broth and continue cooking until all the liquid is absorbed. Keep in mind that more you stir, the more starch you release. This controls how creamy you want your finished risotto.

While the rice cooks, start your glazed mushrooms. Add 2 tablespoons of oil and saute mushroom still just until they start getting soft. Add wine and cook for 2 minutes.

Dissolve cornstarch in broth. Slowly add to the pan stirring constantly. Simmer until thickened and reduced to a glaze.

Place cooked risotto in a casserole dish. Pour mushrooms over the top. Bake at 350 until thoroughly heated.

Check out more great free for all ideas from our Sunday Supper group!

Breakfast

• Dairy, Egg, Gluten, Nut & Soy Free Brown Rice Breakfast Pudding by girlichef
• Dairy & Nut and Sugar Free Blueberry Tangerine Muffins by Vintage Kitchen
• Dairy, Egg, Gluten, Nut, and Soy Free Homemade Mango Jam Recipe by Masala Herb

Main Courses

• Gluten Free Nothing Missing Manicotti by Jane’s Adventures in Dinner
• Gluten Free Sun-Dried Tomato & Feta Meatballs over Courgette Noodles by Small Wallet, Big Appetite
• Gluten Free Pizza by Cravings of a Lunatic
• Dairy, Egg & Nut Free Balsamic Portobello Burgers by Curious Cuisinere
• Dairy, Egg, Gluten & Nut Free Mushroom Risotto Bake by Cindy’s Recipes and Writings
• Dairy, Egg & Gluten Free Vegan Mac and “Cheese” by Webicurean
• Dairy, Egg & Nut Free Creamy Mushrooms on Pasta by The Not So Cheesy Kitchen
• Gluten Free Enoki Mushroom & Pine Nut Quinoa by Family Foodie 

• Gluten Free Persian Cucumber Yogurt by Shockingly Delicious
• Gluten Free Quinoa with Olives, Basil and Sun-dried Tomatoes by That Skinny Chick Can Bake!!!
• Dairy Free Farro and Fruit Salad by Magnolia Days 
• Dairy, Egg, Gluten & Dairy Free Fattoush Salad by From the Bookshelf
• Gluten Free Chickpea Fritters by The Lovely Pantry
• Dairy, Egg, and Gluten Free Black Bean and Mango Salad by Soni’s Food
• Dairy, Egg, Gluten, and Nut Free Grilled Fennel Salad by Food Lust People Love

• Dairy & Gluten Free French Bread by Blueberries and Blessings
• Dairy & Gluten Free Crunchy Almond Sesame Crackers by Sue’s Nutrition Buzz

Treats

• Dairy & Gluten Free Individual Chocolate Pavlovas by The Girl in The Little Red Kitchen
• Gluten Free Flourless Chocolate Chip Peanut Butter Cookies by Juanita’s Cocina
• Dairy, Egg & Gluten Free Apple Almond Butter Cookies by What Smells So Good?
• Gluten Free Chocolate Chip Cookies with Almond Flour by Hezzi-D’s Books and Cooks
• Nut Free Lemon Cardamom Wedding Cookies by Gourmet Drizzles
• Dairy Free Chocolate Gelato by Growing Up Gabel 
• Dairy, Egg, Gluten & Sugar Free Cantaloupe, Strawberry, & Coconut Gazpacho by Peanut Butter and Peppers
• Gluten Free Meringue Kisses with Dulce de Lece by Basic N Delicious
• Dairy & Egg Free Vegan Everyday Chocolate Loaf by Gotta Get Baked 
• Gluten, Dairy, and Nut Free Coconut Macaroons by Happy Baking Days
• Dairy, Egg, Gluten & Soy Free Tastes like Chocolate Ice Cream by Cookistry
• Gluten Free Mousse & Cookies by Ninja Baking
• Gluten Free Brown Butter Snickerdooles by Pies and Plots
• Dairy, Egg & Soy Free Chai Spice Coconut Ice Cream by Daily Dish Recipes
• Gluten Free Lemonade Dip by The Messy Baker
• Nut & Fat Free Chocolate Angel Food Cake by Table for Seven

Drinks

• Gluten & Dairy Free Honey Bear Smoothies by Neighborfood
• Sugar Free Strawberry Meyer Lemonade by The Weekend Gourmet

Be sure to come back on Sunday for all the amazing “Free For All” recipes! We would love to have you join our Twitter  #SundaySupper chat party starting at 7:00 pm  EST.  Follow the #SundaySupper hashtag throughout the day to see the amazing recipes.  We look forward to see you 🙂 to join all you need to do is follow[ the #SundaySupper hashtag and please do not forget to include the hashtag in your tweets as well.  Be sure to check out our #SundaySupper Pinterest board for more delicious recipes and photos.

Are you coming to the Food and Wine Conference held July 19-21 in Orlando, Florida? Register Here .

Mushroom Risotto Bake #SundaySupper

 

Print

Author: Cindy Kerschner

Ingredients

• 1 cup Arborio rice
• 2½ cups vegetable broth
• ¼ cup celery, finely chopped
• ¼ cup onion, finely chopped
• 1 Tablespoon garlic, minced
• 2 Tablespoons olive oil
• 8 ounces sliced baby portabellas
• 2 Tablespoons olive oil
• ¼ cup vegetable broth
• ¼ cup white wine
• 1 teaspoon cornstarch

Instructions

1. In a large skillet, add 2 tablespoons olive oil, celery and onion. Fry over medium heat until crisp tender. Add rice and garlic and cook another 2 minutes stirring constantly to coat the rice.
2. Add one cup vegetable broth, cook over medium-low heat stirring occasionally until all the broth is absorbed.
3. Add the rest of the broth and continue cooking until all the liquid is absorbed. Keep in mind that more you stir, the more starch you release. This controls how creamy you want your finished risotto.
4. While the rice cooks, start your glazed mushrooms. Add 2 tablespoons of oil and saute mushroom still just until they start getting soft. Add wine and cook for 2 minutes.
5. Dissolve cornstarch in broth. Slowly add to the pan stirring constantly. Simmer until thickened and reduced to a glaze.
6. Place cooked risotto in a casserole dish. Pour mushrooms over the top. Bake at 350 until thoroughly heated.

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