Description
This creamy and comforting Gluten Free Parmesan Risotto is made with arborio rice, white wine, and warmed chicken broth, finished with parmesan cheese and fresh herbs. Perfect for a quick 30-minute meal that delivers rich flavors and a smooth texture without gluten.
Ingredients
Main Ingredients
- 2 tablespoons butter
- 1 cup diced white or yellow onion
- 1 tablespoon minced garlic
- 1/2 cup white wine
- 1 1/2 cups arborio rice
- 4 1/2–5 cups low sodium chicken broth (warmed)
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 2/3 cup grated parmesan
- 2 tablespoons fresh parsley
- 2 tablespoons fresh chives
Instructions
- Melt Butter: Melt the butter in a large pot or dutch oven over medium heat to create a savory base for the risotto.
- Add and Dice Onion: Add the diced white or yellow onion to the pot and sauté to develop sweetness and flavor.
- Sauté Onion: Cook the diced onions for 5-7 minutes until they become soft and translucent.
- Add Garlic and Sauté: Stir in the minced garlic and sauté for an additional 1-2 minutes until fragrant without browning.
- Add White Wine: Pour in the white wine and allow it to simmer until the liquid evaporates, which intensifies the flavor.
- Toast the Rice: Stir in the arborio rice and toast it for 1 minute until the grains are coated and slightly translucent around the edges.
- Add Broth Gradually: Add 1 cup of the warmed chicken broth, stirring regularly. Continue adding broth a cup at a time, allowing it to be absorbed before adding more, promoting creamy texture.
- Season: Stir in salt and black pepper to taste, seasoning the risotto evenly throughout the cooking process.
- Simmer Until Creamy: Keep stirring and adding broth until the rice is al dente and creamy, which typically takes about 18 minutes in total.
- Finish with Cheese and Herbs: Once the risotto has reached desired consistency, stir in the grated parmesan cheese, chopped fresh parsley, and chives to add richness and fresh flavor.
Notes
- Use warmed broth to ensure even cooking and prevent lowering the temperature when added to the rice.
- Stir frequently to avoid rice sticking to the pot and to encourage creamy starch release.
- Adjust broth amount as needed for desired risotto texture; it should be creamy but not soupy.
- White wine adds depth, but can be omitted for a non-alcoholic version and replaced with extra broth.
- Fresh parmesan cheese is recommended for best flavor and texture.
