Celiac.com Sponsor (A1):



Celiac.com Sponsor (A1-m):


  • You've found your Celiac Tribe! Join our like-minded, private community and share your story, get encouragement and connect with others.

    💬

    • Sign In
    • Sign Up
  • Jefferson Adams

    Meyer Lemon Mushroom Risotto (Gluten-Free)

    Jefferson Adams
    0
    Reviewed and edited by a celiac disease expert.

    A good risotto is a thing of beauty, a delight to the palate, and a joy to the stomach. During my travels in Italy a few years back, risotto was one of the dishes that never let me down. I tried risottos of every conceivable type and description. One of my favorites was a mushroom risotto infused with hints of lemon. My efforts to duplicate that particular risotto have culminated in this recipe. Enjoy!

    Ingredients:
    6 cups chicken broth
    3 tablespoons butter, in small pieces
    2 tablespoons olive oil
    1 pound portabella mushrooms, thinly sliced
    1 pound porcini or crimini mushrooms, thinly sliced
    2 large shallots, chopped
    1 medium garlic clove, minced
    2 cups arborio rice or medium-grain white rice
    ⅓ cup dry white wine
    3 tablespoons finely chopped chives
    2 tablespoons chopped fresh parsley
    2 tablespoons fresh Meyer lemon juice
    4 teaspoons grated Meyer lemon peel
    1 cup freshly grated Parmesan cheese
    Sea salt to taste
    Freshly ground black pepper to taste



    Celiac.com Sponsor (A12):






    Celiac.com Sponsor (A12-m):




    Directions:
    In a saucepan, warm the broth over low heat.

    In a medium stock pot or a Dutch oven, warm 2 tablespoons olive oil, over medium-high heat. Stir in the mushrooms, and cook until soft, about 3 minutes. Remove mushrooms and liquid, and set aside.

    Add 1 tablespoon olive oil to skillet, and stir in the shallots. Cook 1 minute until shallots are clear, but not brown. Add garlic and cook until aromatic.

    Add rice, stir well to coat with oil. Cook about 2 minutes, until the rice turns a pale, golden color.

    Pour in wine, stirring continually until the wine is fully absorbed. Add 1/2 cup broth to the rice, and stir until the broth is absorbed.

    Continue adding broth 1/2 cup at a time, stirring continuously, until the liquid is absorbed and the rice is al dente, about 15 to 20 minutes.

    Remove from heat, and stir in butter, mushrooms and mushroom liquid, parsley, chives, lemon juice, lemon peel and Parmesan. Season with salt and pepper to taste.

    0

    User Feedback

    Recommended Comments

    Fabulous! My boyfriend and I loved it so much, he's requested that I make it for his family this weekend! :-D His favorite part was that it made so much of it, he got to eat it again and again!

    Share this comment


    Link to comment
    Share on other sites


    Join the conversation

    You are posting as a guest. If you have an account, sign in now to post with your account.
    Note: Your post will require moderator approval before it will be visible.

    Guest
    Add a comment...

    ×   Pasted as rich text.   Restore formatting

      Only 75 emoji are allowed.

    ×   Your link has been automatically embedded.   Display as a link instead

    ×   Your previous content has been restored.   Clear editor

    ×   You cannot paste images directly. Upload or insert images from URL.


  • About Me

    Jefferson Adams is Celiac.com's senior writer and Digital Content Director. He earned his B.A. and M.F.A. at Arizona State University, and has authored more than 2,500 articles on celiac disease. His coursework includes studies in science, scientific methodology, biology, anatomy, medicine, logic, and advanced research. He previously served as SF Health News Examiner for Examiner.com, and devised health and medical content for Sharecare.com. Jefferson has spoken about celiac disease to the media, including an appearance on the KQED radio show Forum, and is the editor of the book "Cereal Killers" by Scott Adams and Ron Hoggan, Ed.D.


  • Celiac.com Sponsor (A17):
    Celiac.com Sponsor (A17):





    Celiac.com Sponsors (A17-m):




  • Related Articles

    Scott Adams
    This recipe comes to us from Marian Wisnev.
    1-10 oz. package chopped spinach, (cooked and drained)
    9 noodles
    1-cup small curd cottage cheese
    8 oz. cream cheese
    1 ½ cup shredded mozzarella
    32 oz jar spaghetti sauce
    ½ cup Parmesan cheese
    ¾ teaspoon oregano
    1 egg
    Mix cottage cheese, mozzarella, Parmesan, softened cream cheese, oregano, egg and spinach. Spread thin layer of spaghetti sauce on the bottom of a 9 X 12 pan, place 3 lasagna noodles on bottom followed by ½ of cheese mixture, add layer of spaghetti sauce. Repeat. Top with 3 noodles and sauce. Pour ¾ cup water around edges. Cover and bake at 3...

    Scott Adams
    This recipe comes to us from Kathryn M. Przywara:
    ½ cup red lentils
    1 ½ cup water
    2-tablespoon olive oil
    ½ cup minced onion
    ¼ cup minced green pepper
    ¼ cup minced broccoli
    ¼ cup grated carrot
    2 cloves garlic
    1-tablespoon parsley
    1 tablespoon wheat free soy sauce
    1-teaspoon salt
    Place the water and lentils in a saucepan, bring to boil, cover and simmer 15 minutes until tender. In large frying pan, sauté vegetables in olive oil until tender. Combine cooked lentils, sautéed veggies, and remaining ingredients. Stir to combine, but do not over mix or it will be mush. Use to replace ricotta cheese mixtur...

    Scott Adams
    This recipe comes to us from "Bellyfat" in the Gluten-Free Forum.
    Ingredients:
    ½ pound ground beef or turkey
    1 Large onion diced
    1 clove of garlic
    2 jars of spaghetti sauce (13oz)
    ½ cup water
    1 teaspoon basil
    1 teaspoon parsley
    1 container 15 oz ricotta cheese
    2 cups mozzarella cheese
    1 cup Parmesan cheese
    1 egg
    Salt and pepper to taste
    Gluten-free lasagna noodles (1 box)
    Directions:
    Cook ground meat, add onions garlic and spices. When lightly browned add in both jars of spaghetti sauce.
    In separate bowl combine ricotta, parmesan cheese, 1 egg, salt and pepper.
    Put ½ cup water in bottom of lasagna pa...

    Jules Shepard
    Ingredients:
    Gnocchi Ingredients:
    1 lb. Russet potatoes (2-3 medium-sized), unpeeled and washed
    1 cup Jules Gluten Free All Purpose Flour*
    1 tsp. sea salt
    1 Tbs. Extra virgin olive oil
    1 large egg, beaten
    *(My all purpose flour already contains all the ingredients you need for flour in this recipe, including xanthan gum.  You can make my flour yourself by following the recipe in my cookbook, Nearly Normal Cooking for Gluten-Free Eating, or found in various publications like the Washington Post, linked from my Web site.  You can also buy the flour pre-made from my Web site..  If you use another flour, be sure it includes xanthan gu...