There all sorts of possible add-ins to this gluten free risotto recipe, but if you wish to eat it plain, adding a bit of grated parmesan/romano cheese will definitely add flavor. I have served this rice with roast and green beans; and then used it under a ground beef casserole the following day, along with left over veggies, creating a very flavorful casserole. The photo below a gluten free risotto dish with ginger, rosemary, parmesan, and gorgonzola cheese. What will you add to your gluten free risotto? Also check out my Gluten Free Asparagus Prosciutto Risotto recipe, and stay tuned in for my newest gluten free risotto recipe.
Your basic risotto recipe which is naturally gluten free. Cook in chicken, beef, or vegetable broth for additional flavor.
- 3 1/2 cups gluten free chicken broth (or beef or vegetable broth) (Brands: HerbOx, Better Than Bouillon, etc.)
- 1/4 cup white wine (I used sauvignon blanc.) (or more broth)
- 1 1/2 Tablespoons extra virgin olive oil
- 1/4 cup chopped yellow onion
- 1 cup arborio (risotto) rice (short grain Italian rice)
- 1-2 Tablespoons parmesan and/or romano cheese, grated (optional) (If not using fresh, be sure to use a gluten-free brand such as Kraft.)
- Boil broth and wine in a medium size pan; leave on stove set to low.
- Saute the onion in a preheated, pre-oiled skillet.
- Once the onion is tender, add the rice and cook for about 3 minutes on low.
- Turn heat to medium.
- Add the broth, about 1/2 cup, or less, at a time; allow the rice to absorb each helping of broth before adding more. Stir each time broth is added. Then distribute the rice evenly in skillet. This takes about 40-45 minutes.
- Remove from heat; allow to sit for 2 minutes; if using, sprinkle with grated cheese and toss.