Description
Discover perfect gluten-free risotto with our fail-proof tech & pro tips. Achieve a creamy, restaurant-quality Italian dish every single time
Ingredients
Scale
- 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
- 2 tablespoons unsalted butter
- Salt to taste
- Freshly ground black pepper to taste
Instructions
- In a medium saucepan, bring your broth to a gentle simmer over medium heat. Then, reduce the heat to low to keep it warm.
- In a large, heavy-bottomed pot or Dutch oven, heat the olive oil over medium heat. Add the onion and cook until soft and translucent, about 4-5 minutes. Stir in the garlic and cook for another minute until fragrant.
- 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.
- Pour in the white wine. Stir continuously until the wine is fully absorbed by the rice.
- 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, for about 20-25 minutes.
- The risotto is ready when the rice is al dente and the overall consistency is creamy.
- Remove the pot from the heat. Stir in the Parmesan cheese and butter until they are fully melted and incorporated. Season with salt and pepper to taste.
- Serve immediately in warm bowls with an extra sprinkle of Parmesan on top.
Notes
Learn how to make a luxurious, creamy gluten-free risotto at home with this surprisingly simple recipe. It’s naturally gluten-free, endlessly customizable, and the perfect cozy meal.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Cuisine: Italian
Nutrition
- Serving Size: 4 servings
- Calories: 380 calories
- Sugar: 3 grams
- Fat: 12 grams
- Carbohydrates: 55 grams
- Fiber: 2 grams
- Protein: 10 grams