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, you can have dinner on the table in no time.
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Servings: 6 servings
Calories: 354kcal
Ingredients
- 6 cups vegetable broth (or chicken broth (1420ml))
- 2 tablespoons extra virgin olive oil (30ml)
- 1 cup yellow onion (finely diced (from 1/2 yellow onion) (125g))
- 3 cloves garlic (minced)
- 1/2 cup dry white wine (120ml)
- 2 cups arborio or carnaroli rice (rinsed (360g))
- 1/2 cup freshly grated Parmesan cheese (30g)
- 1/2 teaspoon kosher salt (or to taste)
- 1/4 teaspoon ground black pepper (or to taste)
- 1 tablespoon fresh parsley
Instructions
- Bring broth to a simmer in a medium saucepan.
- Heat olive oil in a large saucepan or dutch oven over medium heat.
- Add the onion, cooking until soft and translucent, about 4-5 minutes.
- Then, stir in the minced garlic and sauté 1 minute longer.
- Pour in the arborio rice and stir the rice until it is coated with the olive oil and onions. Toast the rice for about 2 minutes, stirring frequently.
- Add the dry white wine and let cook for about 2 minutes, until the rice has absorbed the wine. Reduce the heat to medium-low heat.
- Once the vegetable broth is simmering, carefully add 1/2 cup to the rice mixture. Stir continuously with a wooden spoon, until the broth is almost completely absorbed. Keep adding 1/2 cup broth at a time, stirring until almost absorbed before adding the next 1/2 cup. This process of adding the broth will take about 20 minutes in total. The rice should be really creamy, yet still al dente.
- Stir in the grated parmesan cheese. Season with salt, pepper and fresh parsley.Let cook for an additional minute until creamy.
- Portion out into bowls. Serve with additional fresh parsley and parmesan cheese, if desired.
Notes
- If you are gluten-free, be sure to check all ingredient labels to make sure they are gluten-free. Vegetable broth is one to be careful of as some brands do contain gluten. As a reminder, bouillon cubes and better than bouillon are NOT gluten-free!
- Patience is important in this recipe to get a very creamy risotto. Add the broth 1/2 cup at a time, stirring in between until the liquid is just almost absorbed. At that point, it’s time to add more broth. You will want to keep the risotto stirring the whole time. Grab a chair and get comfy.
Nutrition
Calories: 354kcal | Carbohydrates: 60g | Protein: 8g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 6mg | Sodium: 1271mg | Potassium: 122mg | Fiber: 2g | Sugar: 3g | Vitamin A: 623IU | Vitamin C: 3mg | Calcium: 113mg | Iron: 3mg
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