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Meyer Lemon Mushroom Risotto (Gluten-Free)


The finished Meyer lemon mushroom risotto. Photo: CC--roolrool

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

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.

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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.

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2 Responses:

 
Susan
Rating: ratingfullratingfullratingfullratingfullratingfull Unrated
said this on
23 May 2011 6:26:45 PM PDT
Sounds like a great recipe. Do you have nutritional info?

 
Heather
Rating: ratingfullratingfullratingfullratingfullratingfull Unrated
said this on
27 Jun 2013 12:32:55 PM PDT
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!




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I see the original post, and most replies, are old, but I thought I would weigh in as a vegetarian... for almost 25 years now. I wish you all good health!

Hmmm, interesting. That's a good policy!

An aside, but "Textured Vegetable Protein" is no longer allowed in ingredient lists in Canada. The vegetable must be specifically named.

As Karen said, it is to is provide evidence that you are real. Providing a fake address or a bogus telephone number indicates to the board administrator that you are spamming the board.

Sugars are all gluten-free. You may have a reaction to a particular sugar (fructose is common), but it is not because of gluten. Mayonnaise is gluten- free to start, but flavors that contain gluten could be added. Not very likely, but conceivable. I wouldn't worry about mayo.