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.
There’s nothing like a bowl of risotto from your favorite Italian restaurant. It’s creamy texture with that perfect firm bite from the arborio rice. When you can find a chef that cooks it perfectly, it’s like heaven in a bowl.
Risotto is naturally gluten-free, but like with any recipe ordered at a restaurant, there’s always a chance of cross-contamination or some of the ingredients containing gluten. You never know, so, I haven’t had a restaurant risotto for a long time.
Of course, learning to create Italian restaurant favorites into delicious gluten free recipes is something I love doing and sharing.
Gluten free chicken parmesan, gluten free lasagna, gluten free alfredo sauce, Vodka Cream Sauce, Ragu Alla Bolognese, Tagliatelle Carbonara and Gluten-free Risotto are some of the recipes I’m most proud of.
[feast_advanced_jump_to]Reasons you’ll love this recipe.
- Naturally gluten free. You don’t need to make swaps; only double-check the label for any hidden gluten-containing ingredients. So if you have celiac disease or a gluten sensitivity you’ll love this rice risotto.
- Affordable. Gluten free Risotto uses inexpensive pantry ingredients and kitchen staples.
- Easy to prepare. Risotto takes patience and a few essential cooking tips to make a restaurant-style risotto, but it’s relatively simple.
- Luxurious. Each bite is so comforting, creamy, and flavorful.
Ingredients
- Chicken broth. Purchase a high-quality organic chicken broth and one that’s labeled gluten-free for best results. Lower quality (or cheaper) chicken broth often has fillers, additives, or preservatives that can contain wheat or gluten.
- Extra virgin olive oil to saute the aromatics and rice.
- White onion and leeks start the flavor foundation for the risotto.
- Arborio rice is the rice used in classic risotto. It’s high in starch and amylopectin, which results in creamy, luxurious rice that’s also firm and chewy. Brown rice, white rice, or other grains will not have the same results.
- Dry white wine adds another layer of flavor to the risotto. Dry white wine is naturally gluten free, but it’s always safe to check the label or website to be sure.
- Salted butter is stirred in at the end to add to the silky texture and rich flavor.
- Grated parmesan is the perfect finishing touch to classic risotto.
Supplies
- Sharp knife and cutting board
- 3 – 5 ½ quart Dutch oven or saucepan
- Large spoon
How to Make Gluten Free Risotto
- 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 once it is creamy but still has chew, it’s done. 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.
Serving suggestions
Risotto makes a delicious gluten free side dish or main dish.
- Serve it alongside gluten free breaded chicken cutlets or any chicken dinner recipe. It’s also delicious with shrimp.
- Risotto also pairs well with mushrooms, asparagus, spinach, peas, roasted butternut squash or any of your favorite vegetables.
- This gluten free Caesar salad is delicious alongside risotto.
Cooking Tips
- 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.
- You also need to constantly stir the risotto to keep it from sticking and burning to the pot.
- Have extra chicken broth on hand. I use about 4 cups of chicken broth when making risotto, but I find that can often vary. Sometimes I use less or more, depending on the time it takes to get the consistency I want. So, I recommend having extra chicken broth on hand.
- Don’t skip heating the chicken broth. Hot chicken broth helps to release the starch out of the rice gently, and cold chicken broth will cause the starch to seize and seal in the starch making for a gummy risotto. I’ve tested making risotto with both cold and hot chicken broth, and taking the time to heat the broth is worth it.
- Season with salt at the end to help the flavors pop. Risotto needs about ½ teaspoon of salt (maybe a little more) to bring all flavors together.
Substitutions
- Use vegetable broth in place of chicken and leave out the butter and cheese for a dairy-free vegan risotto.
- I’ve always made gluten free risotto with leeks; I love the flavor. However, if you don’t have any on hand or don’t want to use them, leave the leeks out. You can add extra onions if you wish, but you can omit them.
- Use shallots or garlic cloves for extra flavor. Trust me, I’m one to use heavy amounts of garlic in all of my Italian recipes, but I’ve always left it out of risotto because I let the leeks shine.
- The dry white wine adds a lot of flavor to the risotto, but if you prefer not to use it, leave it out and use more chicken broth.
- Leave out the butter to reduce the saturated fat.
- If you want to up the luxurious notch, stir in a splash of heavy cream.
- Stir in lemon and basil for a fresh flavor.
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.
Other Gluten free Italian recipes
- Gluten free Meatballs
- Sunday Sauce
- Gluten Free Marinara Sauce
- Gluten free Baked Ziti
- Italian Sausage Stuffed Peppers
See all of my gluten free dinner recipes.
Gluten Free Risotto
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.
Servings 6 people
Calories 398kcal
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.
- 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: 398kcal | Carbohydrates: 58g | Protein: 7g | Fat: 13g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 18mg | Sodium: 714mg | Potassium: 151mg | Fiber: 2g | Sugar: 2g | Vitamin A: 415IU | Vitamin C: 3mg | Calcium: 72mg | Iron: 3mg
Did you make this recipe?
Have you tried this Gluten Free Risotto yet? If so, I’d love for you to rate this recipe and leave a comment below. Don’t forget to share your gluten free italian creations in our Facebook Group Gluten Free Italian Recipes. We all learn from each other’s experiences. Thank you.
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