Gluten-Free Risotto
A creamy and delicious gluten-free risotto made with Arborio rice and customizable add-ins, perfect for a comforting meal.
Ingredients
Main Ingredients
- 1 cup Arborio rice The main ingredient for the risotto.
- 4 cups gluten-free broth Ensure it's labeled gluten-free.
- 1 onion or shallot, finely chopped For flavor, sauté until soft.
- 2 tablespoons butter or olive oil For sautéing the onion and adding richness.
- 1/2 cup Parmesan cheese, freshly grated Adds creaminess; check the label for gluten-free.
- salt and pepper to taste For seasoning.
Optional Add-ins
- 1 cup mushrooms, sautéed For mushroom risotto.
- 1/2 cup peas For lemon and pea risotto variation.
- 1 cup shrimp For a seafood risotto.
Instructions
Preparation
- Warm the gluten-free broth in a pot next to the risotto pan, keeping it hot but not boiling.
- In a wide pan, sauté finely chopped onion in butter or olive oil until soft.
- Stir in the Arborio rice and let it toast for about one minute until the edges look translucent.
Cooking
- Add a ladle of warm broth to the rice, stir, and let it absorb.
- Repeat adding broth ladle by ladle until the rice is tender and creamy, which usually takes 18 to 25 minutes.
- When the rice is almost done, stir in the grated Parmesan cheese and a little knob of butter for a glossy finish.
- Taste and add salt and pepper as needed; if too thick, splash in more broth.
Notes
Best served immediately, but leftovers can be stored and reheated with a splash of broth or water. For a twist, turn leftover risotto into crispy risotto cakes.
Nutrition
Serving: 1gCalories: 350kcalCarbohydrates: 50gProtein: 10gFat: 12gSaturated Fat: 7gSodium: 600mgFiber: 1gSugar: 1g
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