Basic Gluten Free Risotto

There are all sorts of possible add-ins to this gluten free risotto recipe. However, if you wish to make a simple addition, simply adding a bit of grated parmesan/romano cheese will do the trick. I have served this rice with roast and green beans; and then used it in a ground beef casserole the following day. I added left over veggies, creating a very flavorful casserole. You’ll find that the below photo is a gluten free risotto dish with ginger, rosemary, parmesan, and gorgonzola cheese. What will you add to your risotto? Also, check out my Gluten Free Asparagus Prosciutto Risotto recipe.

Basic Gluten Free Risotto


Yield: Serves 4-6

Basic Gluten Free Risotto

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, or see Gluten Free Products Listetc.)
  • 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
  • 1/2-inch fresh ginger*, peeled and grated (optional)
  • 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.)


  1. Boil broth and wine in a medium size pan; leave on stove set to low.
  2. Saute the onion, if using, ginger, in a preheated, pre-oiled skillet. (Adding the ginger at this point will make it more mellow. Alternatively, you can add it last for a stronger flavor with more heat.)
  3. Once the onion is tender, add the rice and cook for about 3 minutes on low.
  4. Increase heat to medium.
  5. 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.
  6. Remove from heat; allow to sit for 2 minutes; if using, sprinkle with grated cheese and toss.


*Ginger is not a traditional ingredient in basic risotto; however, I have found it adds a unique and spicy kick. Just omit the grated cheese, and serve with Asian meat and vegetables.

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