Gluten-Free Risotto
This gluten-free risotto is made with arborio rice, vegetable or chicken broth, dry white wine, and freshly grated Parmesan. Naturally gluten-free with no substitutions needed. 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,you can have this dinner on the table in under 40 minutes.
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Ingredients
- 6 cups (1.42 kg) vegetable broth - or chicken broth
- 2 tablespoons (30 g) extra virgin olive oil
- 1 cup (125 g) yellow onion - finely diced (from ½ yellow onion)
- 3 cloves garlic - minced
- 2 cups (360 g) arborio rice - or carnaroli rice
- ½ cup (120 g) dry white wine
- ½ cup (30 g) freshly grated Parmesan cheese
- ½ teaspoon kosher salt - or to taste
- ¼ teaspoon ground black pepper - or to taste
- 1 tablespoon (4 g) chopped fresh parsley
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Instructions
- Bring 6 cups (1.42 kg) vegetable broth to a simmer in a medium saucepan. Keep it at a low simmer throughout.
- Heat 2 tablespoons (30 g) extra virgin olive oil in a large saucepan or Dutch oven over medium heat. Add 1 cup (125 g) yellow onion and cook for 4 to 5 minutes, until soft and translucent.
- Add 3 cloves garlic and cook for 1 minute.
- Add 2 cups (360 g) arborio rice and stir to coat with the oil. Toast for 2 minutes, stirring frequently.
- Pour in ½ cup (120 g) dry white wine and cook for about 2 minutes, until the rice has absorbed the wine. Reduce heat to medium-low.
- Add the warm broth ½ cup at a time, stirring continuously until each addition is almost fully absorbed before adding the next. Continue until the rice is creamy and al dente, about 20 minutes total.
- Stir in ½ cup (30 g) freshly grated Parmesan cheese, ½ teaspoon kosher salt, ¼ teaspoon ground black pepper, and 1 tablespoon (4 g) chopped fresh parsley. Cook for 1 more minute. Serve immediately with additional Parmesan and parsley if desired.
Notes
- Broth: Make sure your broth is labeled gluten-free. Some brands contain gluten. Most bouillon cubes and Better Than Bouillon are not gluten-free.
- Patience: Add the broth slowly, half a cup at a time. Let each addition absorb almost completely before adding the next. Rushing this step is the main reason risotto turns out gluey instead of creamy.
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
