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Gluten-Free Risotto

Gluten-Free Risotto
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Discover perfect gluten-free risotto with our fail-proof tech & pro tips. Achieve a creamy, restaurant-quality Italian dish every single time

Ingredients

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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
  • 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.

Nutrition

Find it online: https://bestdisheasy.com/gluten-free-risotto/