gluten-free risotto

This gluten-free risotto recipe is foolproof, perfect for cozy nights at home or elegant dinners entertaining guests. Dress it up with your favorite roasted vegetables or protein, or serve it as is for a classic parmesan risotto. With just a few simple ingredients and 30 minutes, dinner is on the table in no time.

Let's make gluten-free risotto together! Gather your ingredients.

Bring the vegetable stock to a simmer in a saucepan. Keep warm and set aside.

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Add the oil to the dutch oven and heat over medium heat.

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Then add the diced onions.

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Cook for 4-5 minutes, until the onions are translucent.

[{"selector":"#anim-b9619f3f-f331-422a-aba3-79932a678ee1 [data-leaf-element=\"true\"]","keyframes":{"transform":["translate3d(-7.812499744007886%, 0, 0) translate(-25%, 0%) scale(1.5)","translate3d(0%, 0, 0) translate(0%, 0%) scale(1)"]},"delay":0,"duration":2000,"fill":"forwards"}] Get the recipe

Add the minced garlic to the sautéed onions.

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Cook an additional minute, until the garlic is lightly browned.

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Add the arborio rice.

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Stir and cook for 2 minutes, until the arborio rice is toasted.

[{"selector":"#anim-1f8b775d-1f74-4546-a9fa-b2622f7e0ba4 [data-leaf-element=\"true\"]","keyframes":{"transform":["translate3d(-7.812499744007886%, 0, 0) translate(-25%, 0%) scale(1.5)","translate3d(0%, 0, 0) translate(0%, 0%) scale(1)"]},"delay":0,"duration":2000,"fill":"forwards"}] Get the recipe

Add the white wine to the rice mixture.

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Cook until the rice has absorbed the wine.

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Add the warm broth, about half a cup at a time.

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Stir after each addition of the broth, mixing until the rice has absorbed the broth before adding the next 1/2 cup of broth.

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Continue until the rice is creamy, yet still al dente.

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Add the salt, pepper, fresh parsley and parmesan cheese.

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Stir until the cheese has melted and everything is combined.

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Serve warm. Enjoy!

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gluten-free risotto

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Let's make gluten-free risotto together! Gather your ingredients.

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Bring the vegetable stock to a simmer in a saucepan. Keep warm and set aside.

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Add the oil to the dutch oven and heat over medium heat.

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Then add the diced onions.

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Cook for 4-5 minutes, until the onions are translucent.

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Add the minced garlic to the sautéed onions.

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Cook an additional minute, until the garlic is lightly browned.

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Add the arborio rice.

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Stir and cook for 2 minutes, until the arborio rice is toasted.

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Add the white wine to the rice mixture.

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Cook until the rice has absorbed the wine.

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Add the warm broth, about half a cup at a time.

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Stir after each addition of the broth, mixing until the rice has absorbed the broth before adding the next 1/2 cup of broth.

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Continue until the rice is creamy, yet still al dente.

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Add the salt, pepper, fresh parsley and parmesan cheese.

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Stir until the cheese has melted and everything is combined.

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Serve warm. Enjoy!

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Grab the full recipe at the link below!

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