Gluten Free Parmesan Risotto
by: claire cary
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.
Ingredients
- 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
Instructions
- 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!
Notes
Decrease the salt by half if you are using regular sodium chicken broth.
Serving: 1cup / Calories: 458kcal / Carbohydrates: 66g / Protein: 15g / Fat: 12g / Saturated Fat: 4g / Fiber: 2g / Sugar: 1g
