The Best  Gluten Free  Risotto Recipe

Is risotto gluten free? Yes, this gluten free risotto recipe is! This traditional italian dish is also creamy and delicious, with the perfect al dente bite. You can serve it as a side dish or add chicken or shrimp for a main dish recipe that’ll rival any restaurant risotto.

Ingredients Chicken Broth Extra Virgin Olive Oil Onion & Leeks Arborio rice Dry White Wine Salted Butter

In a small saucepan, over medium heat, heat the chicken broth.

Heat the olive oil in a 3 – 5 ½ quart dutch oven and cook the onions.

Stir in the leeks, and cook for about 5-6 minutes or until fragrant and pieces of onion are golden.

Stir in the arborio rice until it’s coated with oil, and cook for about 1-2 minutes until the edges are translucent.

Reduce to medium heat and pour in the wine and let it boil until the rice absorbs it.

Ladle ½ cup or more chicken broth into the pot, barely covering the rice. Stir until rice absorbs broth.

Continue this process, adjusting the heat as you need to.

As you stir more broth into the risotto, the rice mixture will become thick and creamy but still al dente.

Once the risotto cooks, remove it from the heat and stir in the butter and parmesan cheese.

Give it a taste for salt and pepper. Start with about ¼ teaspoon of salt, give it a taste and add a little more if needed.

Serve with more grated parmesan cheese and fresh parsley.

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