Red Wine Risotto with Baby Bella Mushrooms

This vegan, gluten-free Red Wine Risotto with Baby Bella Mushrooms is perfect for Valentine’s Day, or really any time of the year.

People are always intimidated by it, but it is really easy, once you get the hang of it.

A version of this was first published on my other blog, The Adirondack Chick.



Red Wine Risotto with Baby Bella Mushrooms 

1 onion, chopped
1 clove garlic, chopped
1 8 oz package sliced baby bella mushrooms
2 {14.5 ounce} cans of College Inn vegetable broth
1 cup arborio rice
3/4 cup red wine
2 tablespoons olive oil
1 tablespoon freshly chopped Italian flat parsley {optional}

In a pot, heat your vegetable broth. Bring it to a boil and then make sure it stays warm throughout the risotto process. Chop up your onions and garlic.

In another pot, heat the oil. Add the garlic and cook for about a minute, making sure it doesn’t burn. Stir in the onions, sprinkle with salt and pepper,  and cook until soft.

Add in your mushrooms and cook until they start to become soft.

Mix in the rice, and cook until slightly toasted and coated.

Add in the wine and stir until absorbed. Stir in ladles of the hot vegetable broth one-at-a-time. When the broth is absorbed, add in another ladle. Repeat until the broth is finished and the rice is soft. Constantly stirring can be a pain, but it makes for a smooth and creamy risotto.

Stir in the parsley {optional} and use several leaves to garnish individual plates.


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