Description
Learn how to make delicious risotto gluten free with our simple and easy recipe. Enjoy the creamy texture without the gluten!
Ingredients
Scale
- 4–6 cups chicken broth (or vegetable broth for a vegetarian option)
- 3 tablespoons extra virgin olive oil
- 1/2 cup chopped white onion
- 1 cup chopped leeks (white and light green parts only – see tips!)
- 2 cups Arborio rice
- 2 tablespoons salted butter
- 1/3 cup freshly grated Parmesan cheese (plus more for serving, always!)
- Salt and freshly ground black pepper to taste
- Optional: Fresh parsley, chopped, for garnish
Instructions
- Warm the Broth: Pour your chicken broth into a small saucepan and heat it over medium heat. Once it’s warm, turn the heat down to low just to keep it simmering gently. Having warm broth is key!
- Sauté the Aromatics: In a separate large saucepan or Dutch oven (I love my Dutch oven for this!), heat the olive oil over medium-high heat. Add the chopped onions and cook, stirring occasionally, until they soften and smell amazing, about 4 minutes.
- Add the Leeks: Stir in the chopped leeks. Cook for another 5-6 minutes, stirring now and then, until they soften and maybe get a tiny bit golden. Your kitchen should be smelling wonderful right about now!
- Toast the Rice: Add the Arborio rice to the pot. Stir it well to coat every grain with the flavorful oil. Cook for 1-2 minutes, stirring constantly, until the edges of the rice look a little translucent. This toasting step adds great flavor.
- The Stirring Begins: Reduce the heat to medium or medium-low to maintain a gentle simmer once the broth is added. Now for the calming part! Add about ½ cup of the warm broth to the rice – just enough to barely cover it. Stir pretty often, letting the rice absorb the liquid. You’ll know it’s time for more broth when you can briefly see the bottom of the pan as you stir.
- Keep Adding Broth: Continue adding the warm broth, about ½ cup at a time, stirring frequently and letting it absorb before adding the next ladleful. This gradual process is what makes risotto creamy! Taste the rice as you go. After about 20 minutes (give or take), it should be creamy but still have a slight bite (al dente). Don’t overcook it into mush! If you run low on broth, just warm up a bit more. Patience is your friend here – enjoy the process!
- Finish with Flavor: Once the risotto reaches that perfect creamy, al dente texture, remove it from the heat. Stir in the salted butter and the grated Parmesan cheese until melted and luscious.
- Season and Serve: Give it a taste. Add salt and pepper as needed (start with about ¼ tsp salt and go from there). Serve immediately in warm bowls, topped with extra Parmesan cheese (don’t be shy!) and a sprinkle of fresh parsley if you like.
Notes
Gluten-free risotto is best fresh! Leftovers can get thick. Store in an airtight container in the fridge for up to 4-5 days.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl (~1 cup cooked)
- Calories: 320 kcal
- Sugar: 2g
- Sodium: 580mg
- Fat: 13g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 20mg
Keywords: risotto, gluten-free, creamy rice, Italian comfort food, Arborio rice, easy risotto