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overhead picture of gluten free risotto

Gluten Free Risotto

Tammy OverhoffTammy Overhoff
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.
5 from 1 vote
Prep Time 15 mins
Cook Time 30 mins
Total Time 45 mins
Course Main Course, Side Dish
Cuisine American, Italian
Servings 6 people
Calories 398 kcal

Equipment

  • Sharp knife
  • Cutting board
  • 3-5 1/2 quart Dutch oven
  • Large spoon

Ingredients
  

  • 4-6 cups chicken broth
  • 3 tablespoons extra virgin olive oil
  • 1/2 cup chopped white onion
  • 1 cup chopped leeks white part only
  • 2 cups arborio rice
  • 1/2 cup dry white wine
  • 2 tablespoons salted butter
  • 1/3 cup fresh grated Parmesan Cheese more for serving

Instructions
 

  • In a small saucepan, over medium heat, heat the chicken broth. Leave it on low heat while you cook the risotto. If you think you'll need more broth, add it to the pan to warm up as you cook the risotto.
  • Heat the olive oil in a 3 - 5 ½ quart dutch oven or large saucepan over medium-high heat. Stir in the onions and cook, occasionally stirring, until translucent and fragrant, about 4 minutes.
  • 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. Continue to cook, occasionally stirring, until the rice has absorbed the broth and you can see the bottom of the pan.
  • Continue this process, adjusting the heat as you need to. The rice and broth should cook gently, and you don't want it to boil because the bottom will burn. As you stir more broth into the risotto, the rice mixture will become thick and creamy but still al dente. You want to taste it as it cooks to tell when the risotto is done cooking. This process takes about 20 minutes but can be less or more, depending on the consistency you want. If you want a thicker consistency, use less broth or more for a creamier texture. Keep in mind that the risotto should be al dente, so it's done cooking when it's creamy but still has chew. It will continue to cook as it sits, but you don't want to add more broth because the risotto can get mushy.
  • 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.

Notes

*Leeks typically come in bunches of three stalks. Depending on the size of the leeks, you should get about 1 cup chopped. Start by removing the rough layer and then clean off the dirt. Then chop only the white part of the leeks. That's fine if you get a little more or less of the chopped leeks.
*You don't want to walk away from the risotto as it cooks because it can quickly burn and stick to the pot. As soon as the rice absorbs the liquid, you'll add more until the rice is the consistency you want. This cooking process takes time, so patience is the most important skill needed when making creamy risotto. The cooking time for risotto is about 20 -30 minutes. 
Storage tips
Gluten free risotto made fresh is creamy and delicious, so it's best to eat gluten free risotto the night you make it. Risotto that sits in the fridge can become thick and dry. However, if there are leftovers or you want to make it ahead of time, you can warm up risotto to its original glory.
First, store leftover risotto in air-tight glass containers and refrigerate for 4-5 days. Remember that the longer the risotto sits, the thicker and stiffer it will become. 
To reheat risotto in the microwave (fastest method)
  • Place the desired amount of risotto in a microwave-safe bowl. 
  • Then warm up in the microwave for 1-3 minutes or until hot. 
  • Stir in 1-2 tablespoons of milk or cream until the risotto loosens up and becomes creamy again.
To reheat risotto on the stovetop (best tasting method)
  • Use about 2-3 tablespoons of chicken broth for about 1-cup of risotto. The key is not to let the risotto cook on the pan without any liquid because it will stick and burn.
  • Place the chicken broth into a saucepan. Then over medium heat, warm up the chicken broth.
  • Once the broth is warm, stir in the risotto and cook on low, continuously stirring.
  • Add more broth until you get the creamy consistency and the desired temperature.
  • Taste for salt and pepper and enjoy.

Nutrition

Calories: 398kcalCarbohydrates: 58gProtein: 7gFat: 13gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 18mgSodium: 714mgPotassium: 151mgFiber: 2gSugar: 2gVitamin A: 415IUVitamin C: 3mgCalcium: 72mgIron: 3mg
Keyword gluten free risotto, gluten free risotto recipe, risotto
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