Name: Italian Creamy Parmesan Risotto (Mushroom-Free)
Prep time: 35 min
Total time: 35 min
Yield: 4 servings
Ingredients: 1 1/2 cups Arborio rice; 4 cups gluten-free vegetable broth; 1 small yellow onion, finely diced; 2 cloves garlic, minced; 1/2 cup dry white wine; 1/2 cup freshly grated Parmesan cheese (plus extra for serving); 2 tbsp unsalted butter; 1 tbsp olive oil; 1 lemon, zested and juiced; 1/2 cup frozen peas; 1 tbsp fresh parsley, chopped; Salt and black pepper, to taste

Italian Creamy Parmesan Risotto (Mushroom-Free)

SeasonedMaple3246

This Italian Creamy Parmesan Risotto delivers all the cozy, comforting richness of classic risotto—without mushrooms. Instead, the dish layers flavors with aromatic onions and garlic, bright lemon, sweet peas, and a generous finish of Parmesan, capturing the essence of Italian comfort food. Toasting the rice first deepens the overall flavor, while the slow addition of broth creates that signature creamy texture. The fresh lemon zest and juice add a pop of brightness, perfectly balancing the richness and making every bite lively and satisfying. Perfect for a comforting dinner, it’s a celebration of classic risotto technique with a California-fresh twist.

Ingredients

Instructions

In a medium saucepan, bring the gluten-free vegetable broth to a simmer and keep warm over low heat.
In a large, heavy-bottomed skillet or Dutch oven, heat olive oil and 1 tbsp butter over medium heat. Add diced onion and a pinch of salt; cook until translucent, about 3-4 minutes. Add garlic and cook for 1 minute until fragrant.
Add Arborio rice and toast, stirring constantly, for 2 minutes until the edges look translucent. Pour in white wine and cook, stirring, until almost fully absorbed.
Add warm broth, 1/2 cup at a time, stirring frequently and allowing each addition to absorb before adding more. Continue until rice is creamy and al dente, about 20 minutes (you may not need all the broth).
Stir in lemon zest, lemon juice, frozen peas, and remaining 1 tbsp butter. Cook for 2 minutes more. Remove from heat and fold in Parmesan cheese and parsley. Season with salt and pepper to taste.
Serve immediately, topped with extra Parmesan and a sprinkle of fresh parsley.