Gluten-Free Risotto
Published
When I’m craving something warm and restaurant-quality, this gluten-free risotto always hits the spot. It’s rich, creamy, and surprisingly easy to pull off at home with just one pan and about 30 minutes. I love that it starts with simple pantry staples like Arborio rice, broth, and Parmesan, yet it still feels a little indulgent. Even better, it’s naturally gluten-free and easy to customize with whatever add-ins I have on hand. Whether I’m keeping it classic or stirring in some veggies or herbs, this recipe never disappoints.
Easy Gluten-Free Risotto Recipe
I always look for risotto on the menu at restaurants, partly because it’s usually gluten-free and also because it’s delicious. Once I realized how simple it is to make at home, it quickly became one of my favorite go-to recipes. Whether I’m feeding a holiday crowd, cooking for my family, or planning a cozy date night in, risotto fits the moment. The method is simple, but it does take a little extra care as you slowly stir in warm broth until the rice becomes creamy and tender with just the right bite. I’ll often make it a complete meal by adding things like sautéed mushrooms, peas, asparagus, or cooked shrimp. Or I keep it classic and serve it as a side with roasted chicken or grilled vegetables. Either way, it always feels special.
Gluten-Free Risotto
Ingredients
- 2 tbsp olive oil
- 2 tbsp butter, divided
- 1 cup yellow onion, finely diced
- 1 tbsp garlic, minced
- 1½ cups Arborio rice
- ½ cup dry white wine, sub for more both and a splash of white wine vinegar
- 4-5 cups gluten-free chicken broth, hot, for vegetarian option, use veggie broth.
- ½ cup Parmesan cheese, freshly grated
- ½ tsp salt
- ¼ tsp black pepper
- 2 tbsp fresh parsley, chopped
Instructions
- In a large, heavy-bottomed pan, heat olive oil and 1 tbsp butter over medium heat. Add onion and sauté until soft and translucent, about 3-4 minutes.
- Add garlic and cook for another 30 seconds until fragrant.
- Add the Arborio rice and stir to coat with oil and butter. Toast the rice for 1-2 minutes until the edges become slightly translucent.
- Add the white wine and stir until almost completely absorbed.
- Begin adding hot broth, one cup at a time, stirring frequently.
- Wait until each addition is almost completely absorbed before adding the next cup of broth.
- Continue this process for about 18-20 minutes, until the rice is creamy but still has a slight bite to it (al dente).
- Remove from heat and stir in the remaining 1 tbsp butter, Parmesan cheese, salt, and pepper.
- Let the risotto rest for 2 minutes before serving.
- Serve immediately, topped with fresh parsley and additional Parmesan if desired.
Notes
- Make sure your broth is certified gluten-free.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
How to Make Gluten-Free Risotto Step by Step
Gather all the ingredients together.
Saute the onions: In a large, heavy-bottomed pan, heat 2 tbsp olive oil and 1 tbsp of the butter over medium heat. Add 1 cup finely diced onion and sauté for about 3–4 minutes, until soft and translucent.
Add the garlic: Stir in 1 tbsp minced garlic and cook for 30 seconds, just until fragrant.
Toast the rice: Add 1½ cups Arborio rice and stir to coat the grains in the oil and butter. Toast the rice for 1–2 minutes, until the edges start to look slightly translucent.
Deglaze the pan: Pour in ½ cup dry white wine and stir until it’s almost fully absorbed by the rice.
Slowly add the broth: Begin adding 4-5 cups of hot gluten-free chicken broth, one cup at a time. Stir frequently, allowing each addition to absorb before adding the next.
Stir and simmer until creamy: Continue this process for 18–20 minutes, until the rice is creamy but still has a slight bite (al dente).
Finish and rest: Remove the pan from the heat and stir in the remaining 1 tbsp butter, ½ cup freshly grated Parmesan cheese, ½ tsp salt, and ¼ tsp black pepper. Let the risotto rest for 2 minutes before serving to thicken slightly.
Serve and enjoy: Serve warm, topped with 2 tbsp chopped fresh parsley and more Parmesan if desired. Enjoy!
Serving Suggestions
Risotto works well as a main dish or a side. I like to serve it with grilled chicken, shrimp, or alongside a perfectly grilled steak. My kids love the creamy texture of the rice topped with their favorite crispy gluten-free chicken parmesan. For a fancier touch, a drizzle of truffle oil takes it up a notch. In the spring, I love adding some fresh veggies like spring peas or stirring in some arugula.
What Else to Add to Gluten-Free Risotto
Risotto is easy to customize based on what you have. You can add:
- Sautéed mushrooms
- Peas or chopped asparagus
- Cooked shrimp or shredded chicken
- Roasted butternut squash
- A pinch of saffron or fresh herbs like thyme or basil
- Sun-dried tomatoes or spinach for extra flavor and color
Storage Instructions
Let the risotto cool, then store it in an airtight container in the fridge for up to 2 days.
To freeze, portion it into zip-top bags and lay them flat. It’ll keep in the freezer for up to 2 months. When you’re ready to reheat, warm it on the stovetop with a splash of hot broth to bring back the creamy texture.
