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  • Prep Time
    10 mins
  • Cook Time
    25 mins
  • Serving
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A variation on the usual mushroom risotto using potatoes together with the mushrooms to make it even more rich, creamy and delicious!



    Step 1

    Bring the gluten free vegetable stock to a boil and then lower the heat and let it simmer.

    Step 2

    Peel the potatoes and chop into into small cubes.

    Step 3

    In a pot, sauté the onion and garlic in a little olive oil until translucent. Add the cubed potatoes and cook for a few minutes. Add the rice and cook until lightly toasted. Pour in the wine and when it is nearly absorbed, start adding the stock ladle by ladle whilst continuing to stir the rice. Halfway through the cooking, add the sliced mushrooms and stir, to combine with the rice. Add the Rosemary and Sage. Do not let the rice go dry, keep adding stock.

    Step 4

    When the rice and potato cubes are tender, remove the Rosemary and Sage, add the Parmesan cheese, a knob of butter, stir well and check for seasoning. A risotto should not be dry, but saucy in texture. Add a little stock if necessary. Stir in the chopped parsley. Cover the pot and leave for a minute before serving.

    Step 5

    Serve garnished with a few sauteed sliced mushrooms.


    Hi, I'm Jacqui, creator of The Blender and Senza G. I was diagnosed with Celiac disease in 2012 and since then, gluten free cooking has become a passion of mine. I just love food, experimenting and creating new gluten free recipes or re-inventing old favorite ones so I can still enjoy what I used to love before. Being Celiac makes cooking more challenging but with loads of patience, intensive research and a burning desire to learn more and more, living the Gluten Free lifestyle has become much much easier. My mission has been that gluten free food should taste good. Gluten Free does not mean taste free and I will keep on working to discover new ways of making it even better! ❤️

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