Mushroom Risotto Recipe Gluten Free


  • 4 dl long grain rice
  • 1 tablespoon liquid margarine
  • 2 vegetable broth cubes
  • 8 dl water
  • 300 g of mushrooms
  • 1 tablespoon liquid margarine
  • 2 yellow onions
  • 2 dl freshly written Parmesan cheese
  • 1 teaspoon salt
  • 1 gram pepper

Do this

  • Melt the rice in liquid margarine. Boil the broth cubes with water. Pour about half of the broth over the rice, stir and allow to cook without lid for about 10 minutes.
  • Start timer
  • Rinse, groom and cut the mushrooms into quarters. Peel and finely chop the onion. Chop mushrooms and onions in liquid margarine.
  • Season with salt and pepper.
  • Pour the rest of the broth onto the rice and allow to cook for another 10 minutes. Turn the mushroom and cheese into the cooked rice.
  • Start timer
  • Serve mushrooms with bread and a mixed salad.

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