Gluten-Free Risotto

Let’s be honest, the word “risotto” can sound a little intimidating. It conjures images of fancy restaurants and chefs constantly stirring a pot for what seems like hours. But what if I told you that making a luxurious, creamy gluten-free risotto at home is totally achievable, even on a busy weeknight? It’s true! This dish is all about turning simple ingredients into a bowl of pure comfort. It’s the perfect cozy meal for a quiet evening in or an impressive dish for when you have company.

I first perfected this recipe after my friend, who has Celiac disease, confessed she missed the creamy goodness of a good risotto. We tackled it together in my kitchen, and the result was so incredible—so rich and satisfying—that it became a permanent fixture in my recipe box. It’s proof that dietary restrictions don’t mean sacrificing flavor.

Table of Contents

Table of Contents

Why You’ll Love This Gluten-Free Risotto

• Surprisingly Simple: Don’t let the fancy name fool you. With a little patience and stirring, you can’t mess it up.
• Naturally Gluten-Free: Arborio rice is naturally gluten-free, making this a safe and delicious option for anyone avoiding gluten.
• Endlessly Customizable: Once you master the base, you can add in your favorite proteins and vegetables. It’s a fantastic clean-out-the-fridge meal!
• Creamy Without the Cream: The magic of risotto is its luxurious texture, which comes from the starch in the rice, not from cups of heavy cream.

Ingredients You’ll Need

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• 6 cups gluten-free chicken or vegetable broth
• 2 tablespoons olive oil
• 1/2 cup finely chopped yellow onion
• 2 cloves garlic, minced
• 1 ½ cups Arborio rice
• 1/2 cup dry white wine (like Sauvignon Blanc)
• 1/2 cup grated Parmesan cheese, plus more for serving
• 2 tablespoons unsalted butter
• Salt and freshly ground black pepper to taste
• Optional: 1/2 cup peas, sautéed mushrooms, or cooked shrimp

Step-by-Step Instructions

Follow these simple steps for foolproof risotto, and you’ll be a pro in no time.

1. Warm the Broth: In a medium saucepan, bring your broth to a gentle simmer over medium heat. Then, reduce the heat to low to keep it warm. Using warm broth is the secret to a creamy risotto, as it keeps the cooking temperature steady.
2. Sauté the Aromatics: In a large, heavy-bottomed pot or Dutch oven, heat the olive oil over medium heat. Add the onion and cook until it’s soft and translucent, about 4-5 minutes. Stir in the garlic and cook for another minute until fragrant.
3. Toast the Rice: Add the Arborio rice to the pot. Stir constantly for about 1-2 minutes until the edges of the rice grains look a little translucent. This toasting step is crucial for locking in the starch and flavor.
4. Deglaze with Wine: Pour in the white wine. Stir continuously until the wine is fully absorbed by the rice. The pot will smell amazing!
5. The Main Event – Adding Broth: Now for the part that requires a little arm exercise! Add one ladleful of warm broth to the rice. Stir gently but consistently until the liquid is almost completely absorbed. Repeat this process, adding one ladle at a time and waiting for it to be absorbed before adding the next. This slow addition is what coaxes the starch out of the rice, creating that signature creamy sauce. This process will take about 20-25 minutes.
6. Check for Doneness: The risotto is ready when the rice is al dente – tender with a slight bite – and the overall consistency is creamy and soupy (it will thicken a bit as it rests).
7. Finish with Love (The Mantecatura): Remove the pot from the heat. Stir in the Parmesan cheese and butter until they are fully melted and incorporated. This final step, called “mantecatura” in Italian, makes the risotto incredibly rich and glossy. Season with salt and pepper to taste. If you’re adding any extras like peas or mushrooms, fold them in now.
8. Serve Immediately: Risotto waits for no one! Serve it right away in warm bowls with an extra sprinkle of Parmesan on top.

Helpful Equipment

• A large, heavy-bottomed pot or Dutch oven
• A medium saucepan for warming the broth
• A sturdy wooden spoon or silicone spatula for stirring
• A ladle for adding the broth

Tips for the Best Risotto & Fun Variations

Here are a few things I’ve learned from my own risotto adventures:

• Keep that Broth Warm: I’ll say it again because it’s that important! Cold broth will shock the rice and stop the creamy magic from happening.
• Stir, But Don’t Stress: Constant stirring is key to prevent sticking and encourage creaminess, but you don’t need to stir manically. A steady, rhythmic stir will do the trick.
• Get Creative with Add-Ins: This recipe is a perfect blank canvas. Stir in sautéed mushrooms during the last few minutes of cooking, add peas for a pop of color, or mix in some cooked shrimp or chicken for a heartier meal. For a springtime twist, try my Asparagus and Lemon Risotto.
• Wine Substitute: No white wine on hand? You can simply replace it with an additional 1/2 cup of warm broth and a squeeze of lemon juice.

Can I make this risotto dairy-free?

Absolutely! To make this a dairy-free risotto, simply omit the Parmesan cheese and butter at the end. You can finish it with a tablespoon of olive oil or a dollop of your favorite dairy-free butter alternative. The risotto will still be creamy from the rice starch.

How should I store and reheat leftovers?

Risotto is best enjoyed fresh, but you can store leftovers in an airtight container in the fridge for up to 3 days. To reheat, place it in a saucepan with a small splash of broth or water over low heat, stirring frequently until warmed through. It will regain its creamy texture beautifully. For more tips on keeping your meals fresh, check out our guide on Meal Prepping Like a Pro.

Is Arborio rice definitely gluten-free?

Yes, Arborio rice is a type of short-grain rice that is naturally gluten-free. However, as with any product, it’s always a good practice to check the packaging for a “gluten-free” label to ensure it wasn’t processed in a facility that also handles wheat, which could lead to cross-contamination. The Celiac Disease Foundation is a great resource for checking ingredient safety.

Can I use a different type of rice?

For authentic risotto, Arborio rice is highly recommended because of its high starch content, which creates the creaminess. Other short-grain rice like Carnaroli or Vialone Nano are also excellent choices. I wouldn’t recommend using long-grain rice like jasmine or basmati, as they won’t release enough starch to create the right texture.

What to Serve With Your Gluten-Free Risotto

This risotto is a star on its own, but it also plays well with others! For a light and complete meal, pair it with a simple Classic Caesar Salad or some roasted vegetables like broccoli or asparagus. If you’re serving it as a side dish, it’s fabulous alongside roasted chicken, seared scallops, or a simple piece of grilled fish.

So there you have it—a simple path to a gorgeous, creamy gluten-free risotto that’s just waiting to become a new favorite in your home. It’s a dish that proves the most rewarding meals often come from a little bit of love and a lot of stirring. I can’t wait for you to try it! If you do, please share your creation with me. Now, go grab that wooden spoon and get stirring.