Gluten-Free Risotto

Risotto is already naturally gluten-free, but that doesn’t mean every version you’ll encounter is safe. The broth is the most common issue, and some restaurants add flour-thickened sauces or use cross-contaminated equipment. Making it at home means you control every ingredient, and this version is one I’ve made more times than I can count.

The technique is the same as a traditional risotto: toast the rice, add wine, then add warm broth a ladle at a time and stir until each addition is absorbed. It takes about 20 minutes of active stirring, but the result is a creamy, comforting bowl that works as a weeknight dinner or something more special. Once you have the base down, you can take it in any direction: pea and asparagus with burrata , pumpkin mushroom , or topped with butter poached lobster for something more impressive.

Ingredient Notes

• Vegetable broth (or chicken broth)– I use vegetable broth to keep it vegetarian, but chicken broth adds more depth if that’s not a concern. Either way, make sure it’s labeled gluten-free.
• Extra virgin olive oil – Use a good one here since it’s one of the main flavors in the base. You can also use butter if you prefer.
• Yellow onion – Any mild onion works. White onion or shallots are both fine substitutes.
• Garlic – Fresh cloves only. Garlic powder won’t give you the same flavor in the base.
• Dry white wine – Use something you’d actually drink. I like sauvignon blanc, pinot noir or pinot grigio. Sometimes I’ll even use a really dry riesling since that’s one of my favorites to drink and I always have it on hand. If you’d rather skip the wine, sub in extra broth.
• Arborio or Carnaroli rice – Don’t rinse it. The starch is what makes the risotto creamy.
• Parmesan cheese – Grate it fresh from a block. Pre-shredded doesn’t melt as smoothly. For dairy-free, I like Follow Your Heart Dairy-Free Parmesan Style Shreds.
• Kosher salt – Start with less than you think you need, especially if your broth is already salted.

Keep Your Broth Hot

Warm your broth in a separate pot before you start and keep it at a gentle simmer throughout. Cold broth added to hot rice drops the temperature and throws off the cooking process. Hot broth keeps everything moving at the right pace.

Step-by-Step Instructions

While gluten free risotto takes some hands-on time to make stirring it over the stove, the ingredients are few and the actions are so simple! You’ll have a delicious dinner on the table in no time! The below steps with matching photos are not meant to be the full recipe, but are there to help you see the recipe at various stages so you can make risotto at home perfectly every time!

For the ingredient list with measurements, full instructions, printable recipe, and additional notes, please scroll down to the recipe card.

Add the oil to the dutch oven and heat over medium heat. Then add the diced onions. Cook for 4-5 minutes, until the onions are translucent. Add the minced garlic to the sautéed onions. Cook an additional minute, until the garlic is lightly browned. Add the arborio rice. Stir and cook for 2 minutes, until the arborio rice is toasted. Add the white wine to the rice mixture. Cook until the rice has absorbed the wine. Add the warm broth, about half a cup at a time. Stir after each addition of the broth, mixing until the rice has absorbed the broth before adding the next 1/2 cup of broth. This process may take awhile. Continue until the rice is creamy, yet still al dente. Add the salt, pepper, fresh parsley and parmesan cheese. Stir until the cheese has melted and everything is combined. Serve warm. Enjoy!

Recipe FAQs

Is risotto gluten-free?

Yes, risotto is naturally gluten-free. Arborio and Carnaroli rice are both gluten-free grains, and the basic ingredients like olive oil, onion, garlic, wine, and Parmesan are all gluten-free. The one thing to check is your broth. Not all broths are gluten-free, so look for one that’s labeled as such.

What kind of rice is best for risotto?

Arborio or Carnaroli. Both are short-grain varieties with a high starch content, which is what gives risotto its creamy texture. Long-grain rice like basmati or jasmine won’t work the same way.

Can you make risotto in the Instant Pot?

Yes. I have a full Instant Pot lemon risotto recipe if you want a hands-off version.

Expert Tips

• Toast the rice. Before adding any liquid, stir the rice in the oil for about 2 minutes until the edges look slightly translucent. This builds flavor and helps the rice absorb the broth evenly.
• Add broth gradually. About half a cup at a time, letting the rice absorb each addition before adding more. This is what gives risotto its creamy texture.
• Pull it off the heat while it still looks slightly loose. Risotto thickens as it sits. If it looks perfect in the pot, it’ll be too thick by the time it hits the bowl.

Storage Instructions

• Refrigerator: Risotto is best enjoyed fresh, but if you have leftovers, store in an airtight container for up to 3 days. It will thicken significantly as it cools.
• Reheat: Add leftover risotto to a saucepan over low heat with a splash of broth or water. Stir frequently until warmed through and creamy again. Start with a few tablespoons of liquid and add more as needed.

Serving Suggestions

Risotto is a full meal on its own, but it’s also a great base for whatever protein you want to put on top or alongside it. I’ll serve it with gluten-free meatballs for a cozy weeknight dinner, or with gluten-free crab cakes when I want something a little more special. Sautéed shrimp works too if you want to keep it simple. A piece of gluten-free focaccia on the side is never a bad idea for getting every last bit out of the bowl.