This gluten free risotto is easy to make, creamy and made in one pot. With lots of garlic, parmesan and fresh herbs, this is easy comfort food at its finest.
This recipe takes only about 30 minutes to make and is very customizable with your favorite veggies, herbs and side of protein.
The perfect weeknight dinner, date night recipe or meal prep favorite! If you love this, try my lemon chicken pasta next.
Why you’ll love this recipe
- Easy to make
- Gluten free
- Dairy free friendly
- One pot recipe
BUTTER. You can use either butter or olive oil in gluten free risotto, but I personally love the flavor butter adds.
WHITE WINE. We’ll saute the white wine with the onion and garlic to add a lot of flavor to this recipe. The alcohol will all cook off, but you are welcome to omit the white wine if you prefer.
RICE. Risotto calls for arborio rice and I don’t recommend making any substitutions here. The proportions of rice to broth are specifically designed for arborio rice, so using brown or a different kind will change the recipe.
CHICKEN BROTH. I used low sodium chicken broth here, which I recommend. If you only have regular sodium, that will work just fine, but decrease the added salt by about half.
PARMESAN. Lots of grated parmesan will add a creaminess to the risotto and lots of flavor.
HERBS. I used fresh chives and parsley, but you can get creative here!
How to make gluten free risotto
Melt the butter in a large pot or dutch oven over medium heat. Add in the diced onion.
Saute for 5-7 minutes. Add in the garlic and saute an additional 1-2 minutes.
Add in the white wine and let simmer until the liquid has cooked off. Stir in the rice and let toast for just 1 minute.
Add in 1 cup of the warmed chicken broth and let simmer, stirring regularly. Stir in the salt and pepper.
Once the liquid is absorbed, stir in the next 1 cup of warmed broth. Repeat until all broth has been used. You will need 4 1/2-5 cups total.
Once that step is done, stir in the parmesan, chives and parsley. Taste and adjst flavors as desired. Enjoy!
Is risotto gluten free?
If risotto is made with a certified gluten free arborio rice, and no other gluten containing ingredients, then risotto is gluten-free. However, there can be ingredients that would not make the risotto gluten free.
Some risottos can have breadcrumbs added for texture or may be cooked with a broth that used barley, so be sure to check with the restaurant or chef who prepared the risotto to ensure it is gluten free.
Make it dairy free!
You can easily make this gluten free risotto dairy free by using dairy free butter or olive oil in place of butter and using my dairy free cashew parmesan in place of regular parmesan.
I promise, you will barely be able to tell the difference. You can also try my herby vegan asparagus risotto!
If you want to add in some veggies to the risotto itself, add small cuts of asparagus when you add in the last batch of broth, or stir in a cup of frozen peas when you add in the parmesan and let defrost.
How to store
This gluten free risotto will store well in the fridge for 3-5 days. Just let it cool completely, then transfer to an air tight container. Reheat in the microwave or on the stove until warm.
You can also freeze it! Again, let it cool, then transfer to smaller containers (it makes it easier to reheat when in small batches) and freeze for up to 1 month.
Let thaw in the fridge, then reheat on the stove with a splash of broth to help make it creamy.
More recipes you’ll love!
Gluten Free Parmesan Risotto
by: claire cary
- 2 tablespoons butter
- 1 cup diced white or yellow onion
- 1 tablespoon minced garlic
- ½ cup white wine
- 1 ½ cups arborio rice
- 4 1/2-5 cups low sodium chicken broth warmed
- 1 teaspoon salt
- ¼ teaspoon black pepper
- ⅔ cup grated parmesan
- 2 tablespoons fresh parsley
- 2 tablespoons fresh chives
- Melt the butter in a large pot or dutch oven over medium heat.
- Add in the diced onion.
- Saute for 5-7 minutes.
- Add in the garlic and saute an additional 1-2 minutes.
- Add in the white wine and let simmer until the liquid has cooked off.
- Add in the rice and let toast for just 1 minute.
- Add in 1 cup of the warmed chicken broth and let simmer, stirring regularly.
- Stir in the salt and pepper.
- Once the liquid is absorbed, stir in the next 1 cup of warmed broth. Repeat until all broth has been used. You will need 4 1/2-5 cups total.
- Once that step is done, stir in the parmesan, chives and parsley. Taste and adjst flavors as desired. Enjoy!