Gluten-Free Risotto

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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.

Step-by-step photos can be seen below the recipe card.

Prep Time10

Cook Time25

Total Time35

Course: Dinner, Side Dish

Cuisine: Italian

Keyword: gluten-free risotto

Servings: servings

Author: Sabine Venier

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