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Mushroom Alpiste Risotto

Mushroom Alpiste Risotto

15 Minutes Prep + 1 to 1 1/2 hours Cooking

5-6 Servings (3/4 cup/175 mL)



Measure 1 cup (250 mL) alpiste into a fine mesh strainer. Briefly sort to remove any foreign material (i.e. small stones, lentils and, very occasionally, if any, wheat, barley and rye. Thoroughly rinse and strain.

In a deep fry pan, melt 2 tbsp (25 mL) butter. Add mushrooms and onions. Sauté 5 to 8 minutes, over medium-high heat.

Add wine and canary seed. Cook, stirring frequently until liquid is reduced by half (3 to 5 minutes).

Add 2 cups (500 mL) chicken stock. Bring to a boil, reduce heat and cover. Cook until alpiste is soft (30 to 35 minutes).

Add the last cup (250 mL) of stock. Cook and stir over medium heat until most of the liquid is absorbed (20 minutes). Cover and let rest 5 minutes.

Stir in remaining butter and Parmesan cheese. Garnish with green onion, if desired.


4 cups (1 L) sliced white mushrooms

1 cup (250 mL) white onion, finely chopped

4 Tbsp (50 mL) butter, divided

1 cup (250 mL) white wine

1 cup (250 mL) alpiste seed

3 cups (750 mL) gluten-free chicken stock or your own homemade, divided

3/4 cup (190 mL) Parmesan cheese

sliced green onion (optional)

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