Gluten Free Risotto Recipe
I’ve been making this gluten free risotto recipe for years now, long before I had to go on a gluten free diet. Rice is naturally gluten free and there are so many different variations of risotto and different ingredients that you can add to it. If you are vegetarian, a simple mushroom risotto can be lovely or a risotto with some peppers. If you are a meat or fish eater, why not add some chicken, prawns or scallops? In this gluten free risotto recipe I am keeping it simple and using mushrooms, but if you prefer it with chicken, just seal the chicken at the start of the recipe and then keep it in the pan with the risotto throughout. If you are using shellfish, this is better added a few minutes before the end so that it doesn’t turn chewy!
I am not keen on the really creamy gooey risotto that is often served in restaurants. This version uses parmesan cheese to give a little bit of creaminess and I find that it tastes really good without the need to add any cream.
Gluten Free Risotto Ingredients (serves 2)
- 150g Risotto rice (e.g. carnaroli or arborio)
- 1 medium onion (chopped)
- 100g of white closed cup mushrooms
- 100g of another type of mushroom e.g. chestnut, portabella or porcini mushrooms
- 2 cloves of garlic (chopped)
- Olive oil
- Freshly grated parmesan cheese (a large handful, or more if you prefer)
- 1 pint of vegetable or chicken stock
- 75ml white wine
- Fresh basil to garnish
Gluten Free Risotto Recipe Method
Start off by heating some olive oil in a pot and then add the chopped onion and chopped garlic. Fry this gently for 3-4 minutes and then add all the mushrooms. Cook everything together for an additional 5 minutes.
While this is cooking prepare one pint of stock. I just use a Knorr stockcube for this since it is gluten free.
Add the rice to the pot and coat with the oil. Add the white wine and then pour in just a little of the stock. The secret of making a good risotto is to only add a little bit of stock at a time and to always keep stirring the rice. You basically need to stay with your risotto for the next 15-20 minutes, stiring and adding stock continuously. This is why I feel that risotto doesn’t make a good dinner party dish!
The risotto should take about 15 minutes to be ready, but have a taste and ensure that you are happy with the consistency. The rice should be soft, but with a slight bite to it.
Once you are happy, take the risotto off the heat and stir in a handful of grated parmesan cheese. Keep adding the cheese, stirring and tasting it until you have the level of creaminess that you like. Then seaason with some salt and pepper to taste and stir in some freshly torn basil.
After you have served the risotto you can add a little more parmesan, basil and black pepper to garnish.
I find this dish to be really filling, but if you want a side dish with it, asparagus goes really well, or a nice rocket salad. Another option is to serve the risotto itself as the side dish with a piece of pan fried or grilled fish or chicken. Yum!
I hope you enjoy this gluten free risotto recipe as much as I did – it goes really well with a nice glass of crisp white wine 
Incoming searches:
- gluten free risotto recipe
- gluten free risotto
- is risotto gluten free
- gluten free risotto recipes
- knorr chicken cubes
- risotto recipe gluten free
- is risotto rice gluten free
- is there gluten in risotto
- chicken risotto gluten free
- recipe for gluten free risotto